[Update my dinner status], I'm making this tonight.
2 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 8 c Water
- 1 lb Dried yellow split peas;
- 1 lb Lean salt pork; rind removed
- 2 md Onions; chopped
- 1/2 ts Dried marjoram leaves
- 1/4 ts Pepper
- 4 md Carrots; sliced
- 4 md Stalk celery; sliced
Preparation
Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add salt pork, onions, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour. Skim fat if necessary. Add carrots and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Remove salt pork; cut into 1/4-inch slices. Add pork to soup or serve separately with mustard if desired. Servings: 8 servings (about 1-1/2 cups each) Recipe by: Betty Crockers International Cookbook Posted to MC-Recipe Digest V1 #943 by Badams on Dec 03, 1997
