Yellow Split Pea Soup Recipe
Ingredients
| Water | 8 Cup (16 tbs) | |
| Yellow peas | 1 pound, dried | |
| 1 pound lean salt pork, rind removed | ||
| Onions | 2 Medium, chopped | |
| Marjoram leaves | 1/2 Teaspoon, dried | |
| Pepper | 1/4 Teaspoon | |
| Carrots | 4 Medium, sliced | |
| Celery stalks | 4 Medium, sliced | |
Directions
Heat water and peas to boiling in Dutch oven; boil 2 minutes.
Remove from heat; cover and let stand 1 hour.
Add salt pork, onions, marjoram and pepper.
Heat to boiling; reduce heat.
Cover and simmer 1 hour.
Skim fat if necessary.
Add carrots and celery.
Heat to boiling; reduce heat.
Cover and simmer until vegetables are tender, about 45 minutes.
Remove salt pork; cut into 1/4-inch slices.
Add pork to soup or serve separately with mustard if desired.
Remove from heat; cover and let stand 1 hour.
Add salt pork, onions, marjoram and pepper.
Heat to boiling; reduce heat.
Cover and simmer 1 hour.
Skim fat if necessary.
Add carrots and celery.
Heat to boiling; reduce heat.
Cover and simmer until vegetables are tender, about 45 minutes.
Remove salt pork; cut into 1/4-inch slices.
Add pork to soup or serve separately with mustard if desired.
Chef
