Dutch Pea Soup
Ingredients
| Bulk pork sausage | 1 Pound | |
| Dry split peas | 1 Pound | |
| Water | 7 Cup (112 tbs) | |
| Pig feet | 1 1/4 Pound (2 nos.) | |
| Onion | 1 Cup (16 tbs) , finely chopped | |
| Potato | 1 Large , peeled and shredded for 1 cup | |
| Salt | 2 Teaspoon |
Directions
GETTING READY
1. Shape the sausages into 3/4-inch balls.
2. Rinse peas, drain and set aside.
MAKING
3. In a saucepan over medium temperature heat oil and brown the sausages evenly on all sides; drain and reserving 2 tablespoons fat dripping.
4. To the pan add peas and the remaining ingredients; bring the mixture to boil.
5. Cover and simmer for about 1 1/2 hours or till meat is tender.
6. Remove pigs-€™ feet; cut off any meat and discard the bones; return to soup.
7. Heat soup; season to taste.
SERVING
8. Arrange the soup in individual serving bowl and serve hot with toasted garlic bread.
Recipe Summary
Nutrition Facts
Serving size
Calories 1002Calories from Fat 401
% Daily Value*
Total Fat 46 g70.8%
Saturated Fat 16 g80%
Trans Fat 0 g
Cholesterol
Sodium 3030 mg126.25%
Total Carbohydrates 89 g29.7%
Dietary Fiber 32 g128%
Sugars 12 g
Protein 63 g126%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
