Yellow pea soup – hearty spiced

Ingredients for 4 servings:

• 250 g yellow split peas, dried
• 150 g onion(s), peeled
• 75 g tomatoes, dried in oil
• 200 g tomatoes, chopped, from the can
• 750 ml meat broth
• 60 g soup vegetables, dried
• 1 tbsp, heaped tomato paste
• 1 tsp, heaped paprika powder, smoked
• ¼ tsp Pul Biber
• some pepper from the mill
• 1 tsp smoked salt
• 400 g potatoes, peeled
• 2 garlic cloves, finely chopped
• 60 g diced raw ham
• 2 tsp marjoram, dried
• 2 cl balsamic vinegar, light
• possibly sausages, sliced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Soak the split peas in plenty of water the day before. Drain the soaked peas and rinse them briefly. Dice the onion. Drain the pickled tomatoes and chop them finely. Cut the potatoes into smaller cubes. Heat a little of the tomato oil and fry the diced onion in it. Add the tomato paste and fry briefly. Stir in the paprika and sauté briefly. Deglaze with the stock and chopped tomatoes. Add the chili, pepper, smoked salt, soup vegetables, and the soaked peas. Simmer everything gently for about 60-70 minutes, until the peas are almost tender. Then add the potatoes, ham, and garlic and cook for about 15 minutes longer, until everything is tender. Add a little more stock, if desired. Finally, stir in the marjoram, the finely chopped pickled tomatoes, the vinegar, and, if desired, the sausage slices. Heat everything up and season again with salt and pepper.