Pea soup from the 12-inch Dutch oven

Ingredients for 12 servings:

• 2 kg split peas, green, dried
• 500 g bacon cubes
• 5 onions, diced
• 4 liters of vegetable broth
• 6 potatoes, floury
• 12 Bockwurst
• 20 small Vienna sausages
• 3 carrots
• ¼ celery root
• 1 tsp salt
• 1 tsp pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

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First, it’s crucial that you buy dried split peas. They’re easier to process than regular peas, which would need to be soaked first. First, add the bacon cubes to the Dutch oven and fry them gently. Then add the diced onions and let them become translucent. Now chop the remaining vegetables and add everything, except the broth and sausages, to the Dutch oven. Sauté together for 5-10 minutes. Then deglaze everything with the broth and simmer for about 45-60 minutes. When the peas are soft, add the sausages to the pot and let them cook for 10 minutes. Season with salt and pepper, and your outdoor stew is ready. Tip: Stick a shish kebab skewer into the sausages so you don’t need a knife to cut them and can eat them as is. Of course, you can also make this soup in a pot or in a goulash pot.