Meaty Split Pea Soup
|Ground pork sausage/Bulk pork sausage||1 Pound|
|Water||6 Cup (96 tbs)|
|Yellow split peas/Dry green split peas||2 Cup (32 tbs)|
|Potatoes||2 Medium, peeled and cubed|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Dried marjoram||1 Teaspoon, crushed|
In a large saucepan cook ground pork or sausage till browned.
Drain, reserving 2 tablespoons fat in pan.
Rinse split peas; add to meat mixture.
Stir in potatoes, onion, celery, salt, marjoram, and pepper.
Bring to boiling.
Reduce heat; cover and simmer for 45 to 60 minutes or till split peas are tender.
Note: If using ground pork, you may want to season the soup with additional salt.
Crockery cooker directions:
In skillet brown ground pork or sausage.
Drain off fat.
Transfer meat to electric slow crockery cooker.
Stir in water, peas, potatoes, onion, celery, salt, marjoram, and pepper.
Cover and cook on low-heat setting for 10 to 12 hours.
Before serving, stir mixture; season to taste with salt and pepper.