Pea soup and sausages

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 125 g smoked streaky bacon
• 1 tbsp oil
• 1 ½ liters of water
• 250 g peas (shelled), green
• 250 g potatoes
• 1 bunch of soup vegetables
• 3 tbsp vegetable broth, instant
• 4 sausages, Vienna sausages
• 1 bunch of parsley
• ½ bunch chives
• Salt
• black pepper

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Hearty. But really tasty.

Dice the onions. Cut the bacon into strips. Heat the oil in a pan and fry the bacon until crispy. Add the onions and sauté. Add the peas and 1.5 liters of water. Bring to a boil, then cover and simmer over medium heat for about 1 hour, occasionally skimming off any foam that forms. Peel and dice the potatoes. Clean and wash the soup vegetables. Slice the carrots and leeks, and dice the celery. Add the vegetables, potatoes, and vegetable stock to the soup after about 40 minutes of cooking. Slice the sausages and add them to the soup 10 minutes before the end of the cooking time. Wash the herbs and pat dry. Chop the parsley and finely chop the chives. Season the soup with salt and pepper. Sprinkle with the herbs and serve.