Name: Old-Fashioned Pea Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups (310 g) whole yellow peas, rinsed and drained; 1/4 lb (115 g) streaky salted pork belly, cut into 2 pieces; 2 1/2 cups (375 g) onions, chopped; 2 tbsp butter; 1 cup (145 g) carrots, diced; 1 cup (135 g) celery, diced; 6 cups (1.5 litres) water; 3 bay leaves; 2 tsp savory leaves, finely chopped or ½ tsp ground savory

Ingredients

- 1 1/2 cups (310 g) whole yellow peas, rinsed and drained
- 1/4 lb (115 g) streaky salted pork belly, cut into 2 pieces
- 2 1/2 cups (375 g) onions, chopped
- 2 tbsp butter
- 1 cup (145 g) carrots, diced
- 1 cup (135 g) celery, diced
- 6 cups (1.5 litres) water
- 3 bay leaves
- 2 tsp savory leaves, finely chopped or ½ tsp ground savory

Preparation

- Place the peas in a large bowl. Cover with water and let soak for 4 hours or overnight at room temperature. Add water, as needed, so the peas are always covered. Drain. Discard the soaking water.
- In a bowl of cold water, soak the salt pork for 15 minutes. Drain and set aside.
- In a large pot, brown the onions in the butter. Add the carrots and celery. Continue to cook for 5 minutes while stirring.
- Add the water, drained peas, salt pork and bay leaves to the pot. Bring to a boil. Cover and simmer over low heat for 2 hours 30 minutes to 3 hours or until the peas are tender and some have burst. Remove and compost the bay leaves.
- Remove the pork from the soup and place on a work surface. Remove and compost any excess fat. Cut the pork into small dice and return to the pot. Add the savory to the soup and mix well. Adjust the seasoning.
- Ladle the soup into bowls and serve with bread, if desired.

Old-Fashioned Pea Soup

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Ingredients

Preparation

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