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Peas Soup

Beef.Chef's picture
  Water 8 Cup (128 tbs)
  Dry green split peas 1 Pound
  Beef stew meat 1 Pound, cut in 1/2-inch cubes
  Salt pork 1⁄2 Pound
  Chopped onion 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon, crushed
  Dried marjoram 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Chopped fresh spinach/Sorrel 3 Cup (48 tbs)
  Sliced celery 2 Cup (32 tbs)
  Dried mint leaves 3⁄4 Teaspoon, crushed

In large Dutch oven combine water, peas, beef cubes, salt pork, chopped onion, salt, basil, marjoram, and pepper.
Bring mixture to boiling; cover and reduce heat.
Simmer till beef is barely tender, about 1 1/2 hours.
Remove and discard salt pork.
Mash pea mixture slightly.
Add spinach or sorrel, celery, and mint.
Cover; cook till meat and celery are tender, about 30 minutes more.
If desired, top with croutons before serving.

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