Pea Stew from 12er Dutch Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 2 kg split peas, green, dried
- 500 g bacon cubes
- 5 vegetable onion (s), diced
- 4 liters vegetable stock
- 6 potato (s), floury
- 12 sausages
- 20 small Viennese sausages
- 3 carrot (s)
- 0.25 ¼ tuber / n celery
- 1 teaspoon salt
- 1 teaspoon pepper
Print Recipe
Pin Recipe Instructions
- First of all, it is very important that you buy dried split peas. They are easier to process than normal peas, which would have to be watered first.
- First put the bacon cubes in the Dutch and let them out. Then add the diced onions and let these become translucent too.
- Now cut the other vegetable ingredients into small pieces and, except for the broth and sausages, put everything in the dutch. Sweat together for 5 - 10 minutes.
- Then deglaze everything with the broth and simmer for about 45 - 60 minutes. When the peas are soft, you can add the sausages to the pot and let them simmer for 10 minutes. Season with a little pepper and salt and the outdoor stew is ready.
- Tip: Stick a kebab skewer into the sausages so that you don`t need a knife to cut and can eat them that way.
- Of course, you can also make this soup in a saucepan or in the goulash cannon.
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