Yellow split-pea soup (gul artsoppa)

8 Servings

Ingredients

Quantity Ingredient
8 cups Water
1 pounds Dried yellow split peas; (about 2 1/2 cups)
1 pounds Lean salt pork; rind removed
2 mediums Onions; chopped
½ teaspoon Dried marjoram leaves
¼ teaspoon Pepper
4 mediums Carrots; sliced
4 mediums Stalk celery; 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 ¼-inch slices. Add pork to soup or serve separately with mustard if desired. Servings: 8 servings (about 1-½ cups each) Recipe by: Betty Crocker's International Cookbook Posted to MC-Recipe Digest V1 #943 by Badams <adamsfmle@...> on Dec 03, 1997

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