Dutch Pea Soup

1. 1

   Cover peas with 2 quarts of water and simmer gently for 2 minutes and then let stand for 1 hour.

2. 2

   Add the bone, onion, 1 teaspoon of salt or salt to taste, 1/2 teaspoon pepper, marjoram and the celery and carrots.

3. 3

   Bring to a boil.

4. 4

   Cover, reduce heat and simmer, don't boil, for 1 1/2 hours.

5. 5

   Stir occasionally. Remove bone and cut off the meat and dice.

6. 6

   Return the meat to the soup.

7. 7

   It tastes even better the next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.