Dutch Pea Soup

chef.gonzalo's picture

Sep. 21, 2011


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



1. Shape the sausages into 3/4-inch balls.

2. Rinse peas, drain and set aside.


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.


8. Arrange the soup in individual serving bowl and serve hot with toasted garlic bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1002Calories from Fat 401

 % Daily Value*

Total Fat 46 g70.8%

Saturated Fat 16 g80%

Trans Fat 0 g


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