Whole Yellow Peas
Yellow Peas are part of the legume family. These Whole Yellow Peas are about 1/4 inch wide and pale yellow to beige in color. They have a mild, slightly sweet flavor and soft, granular texture.
Carefully sort peas and rinse thoroughly. Soak overnight in cold water. Drain and rinse. Return to pot and cover by 2 inches with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer 45 minutes to 1 hour, until tender.
Storage & handling
Store in a dry, cool place.
Whole Yellow Peas (Pisum sativum) are part of the legume family. A pea is a small, round seed that grows in a pod. They are an annual, cool-season crop grown in many parts of the world. Although technically a fruit, the pea is considered a vegetable in the culinary world. Dried peas are part of a family of legumes collectively known as pulses, which also includes lentils and sometimes chickpeas.
The history of dried peas reaches back at least 5,000 years. Scientists believe that they originated in southwestern Asia, perhaps in northwestern India, Pakistan, Afghanistan or adjacent areas. However, they soon spread to the Mediterranean region, then throughout Europe and soon to the New World. The common garden pea we know today was developed in England, but Canada is currently the world's largest exporter of peas. Along with beans and lentils, peas form an important part of the diet in the Middle East, North Africa and Europe due to their nutrient density, versatility and economical nature.
A nutritional powerhouse, dried peas provide a rich source of vitamins A, B and C, fiber, protein and potassium.
Peas tend to fall apart when thoroughly cooked, lending a thickening quality to stews, soups and curries. The more commonly used split peas are the result of removing the outer skin from the pea. Then the pea splits where its two lobes naturally come together. Split peas have an earthier flavor than whole dried peas.
Creamy, spicy and filling, this soup utilizes our whole Yellow Peas rather than the split green variety used in most pea soups. The golden color and slightly chunky texture give this soup a hearty, rustic feeling that's perfect for a cold day.