Meaty Split Pea Soup Recipe
Ingredients
1 pound ground pork or bulk pork sausage
6 cups water
2 cups dry green or yellow split peas
2 medium potatoes, peeled and cubed
1 cup chopped onion
1/2 cup chopped celery
2 teaspoons salt
1 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
Directions
In a large saucepan cook ground pork or sausage till browned.
Drain, reserving 2 tablespoons fat in pan.
Add water.
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.
Drain, reserving 2 tablespoons fat in pan.
Add water.
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.
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