|Water||8 Cup (128 tbs)|
|Green dried split peas||1 Pound|
|Stew meat||1 Pound|
|Salt pork||1⁄2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Chopped spinach/Sorrel||3 Cup (48 tbs)|
|Sliced celery||2 Cup (32 tbs)|
|Dried mint leaves||3⁄4 Teaspoon|
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.