57626 recipes created | Permalink | Dark Mode | Random

Canned Sweet Pea Soup III Recipe


1 cup uncooked long-grain white rice

1 1/2 tablespoons uncooked long-grain white rice

2 tablespoons fish sauce

1 tablespoon salmon sauce

1 teaspoon white wine vinegar

1 cup water

1 cup canned peas

1 pound carrots, quartered

1 onion, quartered

3 dried basil

3 bay leaves

1/4 teaspoon ground black pepper

1/4 teaspoon sage

3 tablespoons white sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

salt and pepper to taste

1 cup diced celery

1/3 cup chopped carrots


In a large bowl, combine rice, fish sauce, peas and carrots. Set aside. Rinse in cold water, drain and rinse with cold water. In a saucepan, combine potatoes, salt, pepper, sage, sugar, cinnamon and allspice. Heat, up to medium-low, in a large pot over medium heat. When potatoes are tender, add the onion and bay leaves. Bring to a boil and then reduce heat to medium low. Boil for 8 minutes or until potatoes and beans are tender.


Phyllas Vaaghn writes:

⭐ ⭐ ⭐ ⭐

I made these in a large muffaletta and they turned out nice. A couple of changes I made, I don't eat red meat so I used a combination of ground pork and italian sausage meat. I also added an extra can of tomato sauce (200 gms), used oven ready lasagna noodles and used toothpicks to trace the dashes of hot sauce. I used Jenifer Jelliffe's recipe and added my own jalapeno peppers. Way better than the fiery horseradish red wine I used :(