Hearty pea stew

Ingredients for 8 servings:

• 750 g split peas
• 150 g bacon
• 150 g smoked pork
• 2 large carrots
• 3 large onions
• 200 g celery
• 3 stalk(s) leeks
• 500 g potatoes, floury
• 50 g goose fat or pork fat
• 3 liters of water
• 1 tbsp, heaped mustard, medium hot
• 1 ½ tsp marjoram
• 1 bunch parsley, finely chopped
• 12 tsp, heaped stock, granulated
• 1 salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Dice the smoked pork, onion, leek, celery, carrots, and potatoes. Cut the smoked pork and potatoes into larger cubes. Gently heat the lard in a pot, add the bacon (in one piece) and the smoked pork, and fry until lightly browned. Now add the onion and sauté until translucent. Then add the leek, celery, and carrots all at once. Sauté thoroughly for another 15 minutes. Pour in 3 liters of water and add the peas. Stir and bring to a boil. When it boils, add the granulated stock and marjoram. Mix everything thoroughly and simmer gently for 1 1/2 hours, stirring occasionally. Now add the mustard and potatoes. Simmer for 1/2 hour, stirring every 5 minutes to prevent sticking to the bottom and burning. Remove the bacon, trim the fat (leave it on if you like it fatty), and chop the meat with a hand blender or mixer. Return it to the stew and simmer gently for another half hour, stirring frequently. Finally, add the finely chopped parsley and season with salt and pepper, if desired.