Dutch Pea Soup

Chef.at.Home's picture

Apr. 06, 2010


Bulk pork sausage 1 Pound
Dry green split peas 1 Pound
Water 7 Cup (112 tbs)
Pig feet 2 (Fresh)
Finely chopped onion 1 Cup (16 tbs)
Potato 1 Large , peeled and shredded
Salt 2 Teaspoon


Shape sausage into 3/4 inch balls; brown on all sides in Dutch oven.

Drain, reserving 2 tablespoons fat in pan.

Rinse peas; add to pan.

Stir in water, pigs' feet, onion, potato, and salt.

Bring to boiling.

Reduce heat; cover and simmer for 1 1/2 hours.

Remove pigs' feet; cut off any meat and return to soup.

Discard bones.

Heat soup; season to taste

Recipe Summary