Pea Soup with Pork
Yield
6 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
yellow split peas
|
|
| 5 | cups |
water
cold |
|
| 2 | medium |
onions
chopped |
|
| 1 | medium |
onions
peeled, studded with cloves |
|
| 1 | pound |
salt pork
|
|
| ½ | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
yellow split peas
|
|
| 1.2 | l |
water
cold |
|
| 2 | medium |
onions
chopped |
|
| 1 | medium |
onions
peeled, studded with cloves |
|
| 453.6 | g |
salt pork
|
|
| 2.5 | ml |
thyme
|
*
|
Directions
Wash the dried peas in cold running water and place them in a 2 to 3 quart saucepan.
Cover with 5 cups cold water and bring to a boil over high heat.
Boil briskly for 2 or 3 minutes then turn off the heat and let the peas soak in the water for an hour.
Skim off any pea husks that may have risen to the surface, add the finely chopped onion, the whole onion, salt pork, marjoram and thyme and again bring to a boil.
Immediately lower heat and simmer with pot partially covered for about 1¼ hours or until peas are quite tender but have not fallen apart.
Remove the whole onion and the salt pork from the soup and cut the pork in slices about ¼ inch thick.
