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Hearty Split Pea Soup
1 16 Oz Pkg dry split peas
3 md Carrot; sliced 1/4" thick
3 md Celery stalks; diced
2 md Onions; diced
1 tb Salad oil
1 lb Ground pork
1 c Fresh bread crumbs
1/2 ts Rubbed sage
3 md Potatoes; peeled, cut into bite sized chunks
Rinse peas, discard stones. In 5 quart Dutch oven over high heat,
heat peas, carrots, half of celery, half of onion and 8 cups water to
Reduce heat to low, simmer 1 hour, stirring occasionally. Meanwhile,
in 12 inch skillet over medium heat, in hot hoil, cook remaining
celery and onion till tender. Drain and remove vegetable to large
bowl. Add ground pork, bread crumbs, sage, 2 T water and 1 tsp salt
to bowl. Mix well. Shape into 1 inch meatballs.
Over medium heat, heat drippings in skillet. Add meatballs; cook
until brown on all sides. Remove and drain on paper towels. To
split pea mixture, add potatoes, pepper and 2 1/2 tsp salt. Heat to
boiling. Reduce heat, cover and simmer 30 minutes. Add meatballs,
heat through and serve.
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