Yellow Split-pea Soup (gul Artsoppa)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Badams, Cookbook, 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 | Onions, chopped | |
| 1/2 | t | Dried marjoram leaves |
| 1/4 | t | Pepper |
| 4 | Carrots, sliced | |
| 4 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 29.3mg
Potassium: 141.6mg
Carbohydrates: 5.6g
Fiber: 1.4g
Sugar: 2.6g
Protein: <1g