Lenten Pea Soup with Mushrooms Recipe
Delicious lean pea soup with a rich mushroom flavor.
Servings Prep Time
4 10minutes
Cook Time
90minutes
Servings Prep Time
4 10minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Soak the peas with a spoonful of baking soda for 12 hours.
  2. Boil the peas, and in the meantime finely chop the mushrooms and fry them over high heat in a small amount of olive oil.
  3. Transfer the mushrooms from the pan to the side.
  4. Grate the carrots, chop the onion. Cut the bell pepper into strips and send it to fry in the oil in which the mushrooms were fried.
  5. Cut the olives into slices.
  6. Cut the potatoes into cubes.
  7. At the end of cooking the peas, add a teaspoon of soda. When the peas are ready, drain the water in which they were cooked and add boiling water, potatoes, mushrooms, onions and carrots, pepper, bay leaf and ground black pepper.
  8. Cook everything together until the potatoes are ready, add the herbs, olives and the juice of half a lemon. Salt. The soup is ready.
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