Pea and potato soup with beef sausage

Ingredients for 4 servings:

• 1 bunch of soup vegetables (carrot, celery, leek)
• 1 onion(s)
• 250 g peas (yellow split peas)
• 100 g bacon cubes
• 2 large potatoes
• 1 ½ liters vegetable broth
• 4 sausages (beef sausages)
• Salt
• pepper
• Cayenne pepper
• some vegetable cream or olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

with yellow split peas

Fry the bacon in a little vegetable cream or oil in a pot. Add the chopped onion and let it become translucent. Add the cleaned, roughly chopped vegetables and the potato pieces. Rinse the split peas briefly and then add them too. Sauté the vegetables with the bacon briefly, stirring constantly. Then add 1 liter of vegetable stock and simmer for 40 minutes. Then pour in the remaining stock and simmer for another 30-40 minutes, stirring occasionally. When the peas are tender, the soup is ready – now season to taste. Be careful, the bacon means you don’t need much salt. If you like, you can purée the soup a little with a hand blender. Add the finely chopped beef sausage and let it heat through. Serve with hearty, fresh farmhouse bread and a glass of beer.