Hearty pea soup with smoked pork and sausages

Ingredients for 4 servings:

• 300 g split peas
• 500 g smoked pork with bone
• 2 medium-sized onions, diced
• 250 g carrot(s)
• 500 g potatoes
• 1 ½ liters vegetable broth
• 3 bay leaves
• salt and pepper
• marjoram
• 4 Vienna sausages

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 20 minutes

Soak the split peas overnight. They don’t normally need soaking, but I personally prefer them this way because they’re softer. You can also shorten the soaking time by adding a pinch of baking soda (grandma’s tip). Remove the pork from the bone, cut the meat into pieces, and brown it bone-in in a pan with a little oil. Add the diced onions and fry. Add the peas and deglaze with 1.5 liters of vegetable stock. Simmer for about 40 minutes. Now add the diced carrots and potatoes (about 1.5 cm in diameter) to the soup and cook for 15-20 minutes, depending on how tender they are. Remove the bones from the soup, add the sausages (optionally cut into pieces), and heat through. Season the soup with salt, pepper, and marjoram.