I love all things beans. If there is a way to stick beans in some sort, shape or form into my soup, you know I am going to do it. This soup is a little different though, because the peas in this soup are the main flavor component, rather then just a contributing one.
I know a lot of people hate peas because they were made to eat them when they were little. I on the other hand have always loved peas, even when they fed them to us in childcare, or as a part of a ‘healthy’ diet in school cafeteria (everyone hated school cafeteria food, but I secretly loved their split pea puree, which I will probably post a recipe of some day).
After I saw Natasha from NatashasKitchen.com make this soup, I just had to run to the store and get myself some of those golden pearls of peas. Our family likes our soups thick and we tend to eat them for dinner or as a meal, rather then just a part of a meal. This doesn’t mean that you can’t put more water/broth into your pot, or put less peas into your soup, but I will leave that choice up to you!