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Varieties of small round legumes that are typically classified as fresh, field or pod peas. The fresh pea is a small, round green vegetable, which is grown in a pod and is generally harvested in the early summer.

A flavorful vegetable that is a cross between snow peas and garden peas. The Sugar Snap Peas are eaten in the pods and do not require shelling.

Varieties of legumes that are among a family of peas, which consist of fresh, field, or pod peas. Fresh peas and field peas are grown to be removed from the pod and eaten raw or used as ingredients for salads, soups, stews, casseroles, and other dishes.

Flat, edible, pea pods that contain tiny peas. The thin crisp pods from this vegetable are a bright green, turning a rich dark green when cooked.

A small, round off-white vegetable (legume) grown in a pod similar to a pea or bean. They have a delicious nutty flavor and can be used as an alternative to the lima bean.

A food dish common to South Africa that is basically a stew containing dried corn and beans or peas....

An Asian snack made by coating dried peas with the sharp, hot flavored condiment known as "wasabi" that is one of the most important seasonings in Japanese cooking.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be broken down by digested enzymes when they are eaten so they cannot be fully digested.

A term from India that may refer to a food dish with rice and vegetables or a ready to eat snack. Nav is the term that denotes nine in India so there will generally be nine kinds of foods combined together.

A water-based soup made from dried legumes grown fresh in French Canadian regions where it is referred to as soup aux pois.

Terms that are used to describe many different types of dried beans, lentils, peas, or pulses. Hindu in origin, the terms typically pertain to split and most often skinned varieties of beans, lentils, peas, and pulses.

A dried variety of a yellow or green pea, which is referred to as a field pea and belongs to the legume family.

The delicate spiraling vines (shoots) and uppermost leaves of a young pea plant. Tender in texture, the shoots provide a sweet flavor that is a cross between the taste of peas and spinach with a hint of watercress.

A substance found in numerous foods, which acts as an antioxidant, helping to diminish and repair damage to cells and tissues.

A common ready-to-eat dried snack from India that may contain peanuts, rice flakes, sago, green peas, gram pulse, lentils, and a variety of seasonings to provide a mild or hot and spicy flavor.

A combination of the traditional Tomato Soup with an array of garden vegetables that offers a strong tomato and vegetable soup-like flavor.

A savory mixture of chicken, dumplings and vegetables combined into a sauce-like soup. With an appearance and taste similar to the filling of a traditional pot pie, Chicken Dumpling Soup is made with chunks of cooked chicken, spaetzle dumplings, green beans, peas, carrots, celery, butter, and milk.

Typically made with a wider variety of vegetables than traditional Chicken Vegetable Soup, this type of soup has a similar flavor but more vegetable flavored.

Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie.

Much like the filling in a traditional Pot Pie, this soup provides all of the ingredients except the crust, making it taste much like the original Pot Pie.