Summary

Ingredients

• 250 g split peas, reen
• 500 g bacon, smoked, mixed
• 2 liters water
• 50 g pearl barley
• 1 packet soup vegetables, frozen
• 500 g potato (s), peeled and diced
• salt
• Black pepper from the mill
• 1 tablespoon parsley, smooth, finely chopped

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Instructions

1. Soak the peas in cold water overnight, then drain and discard the water.
2. Bring the bacon to the boil in 2 liters of cold salted water, cover and cook over a low heat for about 1 1/2 hours, remove, cut into small pieces and keep warm.
3. Now add the peas, pearl barley and soup vegetables to the broth and simmer covered for approx. 45 minutes over a low heat. Add the potatoes and cook for another 20 minutes. Add the bacon again, season with salt and pepper and serve sprinkled with parsley.