Soups

Hessian Pea Stew with Smoked Pork

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g peas, peeled
  • 3 potato (s), floury cooking
  • 2 onions)
  • 100 g bacon, diced
  • 1 bunch soup greens (carrots, leek, celery)
  • 4 slices smoked pork, boneless
  • 1 ½ liter vegetable stock
  • salt and pepper
  • marjoram
  • fat
Hessian Pea Stew with Smoked Pork
Hessian Pea Stew with Smoked Pork

Instructions

  1. Leave out the bacon cubes in the pot, then add a little fat, add the diced potatoes and the chopped soup vegetables and fry briefly. Add split peas (do not have to be soaked overnight) and fill up with 1 1/2 liters of vegetable stock. Cook for about 45 minutes.
  2. Cut the smoked pork into cubes and add after 30 minutes. When the peas are soft, the dish is ready. Season well with salt, pepper and marjoram.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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