My pea soup

Ingredients for 6 servings:

• 250 g peas, dried, peeled yellow
• 1 piece(s) soup meat, breast, leg, high rib, definitely with bone
• 250 g ham (leftovers), preferably with fat, or Mettendchen
• 100 g bacon, fattier
• 2 onions
• 1 leek(s)
• 2 carrots
• 7 m.-sized potatoes
• possibly celery
• lovage
• salt and pepper
• n. B. sausages

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

similar to how grandma made them

The peas (the peeled ones don’t need to be soaked) need to be soaked; put them in a large pot with the broth, along with water of course. The amount depends on the desired consistency. I’d say around 2 liters of water. Bring to a boil. Meanwhile, slice the leek, scrape and dice the carrots, peel, wash, and dice the potatoes, and add everything to the soup. If you like, you can also add some finely diced celery. Once it’s boiling, reduce the heat and add the leftover ham or minced pork. Let the soup simmer for 2 to 3 hours on a very low heat with the pot covered. Add some lovage right at the start of cooking; dried lovage works well too. Meanwhile, finely dice the fatty bacon and fry in a pan. Dice the onions. Once the bacon is cooked, fry the onions in it, and set aside on the stove. Then season the soup to taste, adding salt and pepper if desired. Remove the meat, remove it from the bone, and dice it finely, then return it to the soup. Heat a few frankfurters or wieners in it, but don’t boil them, as they’ll burst. Remove the pot from the stove, add the sausages, and let it stand for a moment. Then add the bacon and onion mixture to the pea soup, including the rendered fat, and serve.