Pea Soup with Beef
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg peas, (split peas) green
- 500 g soup veetables (carrots, celery, leek)
- 6 potato (s)
- 2 liters water
- 3 port. Bouillon, PUR beef á 28 g content
- 200 g ham (Katenschinken), diced
- 1 kg soup meat, beef (very lean)
- 1 tablespoon thyme
- 1 tablespoon marjoram
- 2 medium onion (s)
- 2 bay leaves
- oil
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the onion and cut into small cubes. Fry the diced ham and then the onion in a little fat, deglaze with 1.5 liters of water and bring the water to the boil (close with the lid of the saucepan. When the water boils, add the washed meat to the broth and the saucepan with the lid again close.
- Wash the split peas briefly, do not leave them in the water for too long, otherwise they will swell! Then add this to the pot. Let simmer on a low heat.
- In the meantime, clean the soup vegetables, wash them and cut them into small cubes. Peel the potatoes and cut into small cubes
- After the meat and peas have cooked for 1 hour, add the soup vegetables. Stir every now and then so that the peas don`t stick to the bottom of the pot. Also add the potato cubes. Also the laurel now. The total cooking time is approx. 1.5 hours.
- After the cooking time, remove the meat from the soup and cut into bite-sized pieces. Add the bouillon jellies, marjoram, thyme and pepper to the soup and season to taste again.
- It is important not to season until the peas are done, spices could extend the cooking time!
- Remove the bay leaves.
- The soup is very creamy, if you want the soup more liquid, dilute it with vegetable broth.
- You can change the soup with cream, cremè fraiche or a little horseradish.
- Boil something for the big round or 1 x and freeze portions, the soup is very suitable for this!
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