John Myers
Peas – Vegetable Soup
The perfect peas – vegetable soup recipe with a picture and simple step-by-step instructions.
Peas – vegetable soup
- 100 g Bacon cubes
- 250 g Potatoes
- 200 g Carrots
- 1 Onion
- 150 g Dried peas
- Rapeseed oil to taste
- 1 Bay leaf
- 1 tsp Dried marjoram
- 1 liter Water
- 150 g Peas – TK
- Parsley to taste
- 6 piece Wiener sausages (glass) or freshness
- Peel and dice the potatoes. Wash the carrots and also dice them. Peel the onion, put it in the blitz chopper, chop. Put everything together in a sieve. Then take a large saucepan and add the diced bacon first.
- Add some rapeseed oil to taste and fry in it until crispy. Then put the cut ingredients in the sieve into the pot where the crispy bacon is. Stir and let fry further. Weigh out the dried peas and pour them together with the bay leaf, marjoram and water.
- Bring the whole thing to a boil, then close with a lid and simmer for about 90 minutes. Add the frozen peas about 10 minutes before the end of cooking and let them continue to cook. Stir and then season with salt and gourmet pepper, season to taste.
- Then add the sausages from the glass (or freshness) to the soup. Heat them up in it. Add freshly cut parsley and stir again. Then take the deep plate and pour in the “colorful pea soup” and enjoy hot.
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