| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Cookbook, Badams, Soups/stews | 8 | Servings |
INGREDIENTS
| 8 | c | Water |
| 1 | lb | Dried yellow split peas; (about 2 1/2 cups) |
| 1 | lb | Lean salt pork; rind removed |
| 2 | md | Onions; chopped |
| 1/2 | ts | Dried marjoram leaves |
| 1/4 | ts | Pepper |
| 4 | md | Carrots; sliced |
| 4 | md | Stalk celery; sliced |
INSTRUCTIONS
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. Servings: 8 servings (about 1-1/2 cups each) Recipe by: Betty Crocker's International Cookbook Posted to MC-Recipe Digest V1 #943 by Badams <adamsfmle@sprintmail.com> on Dec 03, 1997
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