German Dutch Oven Pea Soup: English Grill and BBQ
A slow cooked german soup, perfect for a cold winter day..
Ingredients
| Green peas | 300 Gram | |
| Water | 1 Liter (For soaking) | |
| Red onion | 1 , finely chopped | |
| Yellow onion | 1 , finely chopped | |
| Bacon | 250 Gram , chopped | |
| Vegetable oil | 2 Tablespoon | |
| Bay leaf | 2 | |
| Red vinegar | 1/2 Cup (8 tbs) | |
| Carrot | 200 Gram , diced | |
| Leeks | 200 Gram , sliced | |
| Potatoes | 300 Gram , diced | |
| Vegetable stock | 500 Milliliter | |
| Freshly ground black pepper | 2 Teaspoon | |
| German sausage | 5 | |
| Celery | 200 Gram |
Directions
GETTING READY
1. Soak peas in water overnight.
2. Prepare the charcoal dutch oven.
MAKING
3. Heat oil in a heavy bottom pot on the oven. Saute onions and bacon in the hot oil.
4. Pour red vinegar and let it simmer for several minutes.
5. Add potatoes, leeks and carrots to the pot, mix and let it cook for several minutes.
6. Finally, add the peas with water and celery and place the lid over the top. Put charcoal pieces over the lid and let the soup cook for 45 minutes.
7. Thereafter, lift the lid and pour vegetable stock or stock of your choice and stir well. Place the lid with charcoal back on the pot and let the soup simmer for additional 45 minutes.
8. Add chopped sausages and cook the soup for another 30 minutes.
9. Season with freshly ground pepper. Pull out the celery and bay leaves and the soup is ready to be served.
SERVING
10. Put in serving dishes and serve it hot.
Recipe Summary
Nutrition Facts
Serving size
Calories 360Calories from Fat 172
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol
Sodium 1005 mg41.88%
Total Carbohydrates 32 g10.7%
Dietary Fiber 7 g28%
Sugars 8 g
Protein 15 g30%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
