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This pea soup can be cooked with or without meat if you’re a vegetarian.
Cut the pork into several big pieces, put in the pan and pour in water. Let it boil for 1 hour. If you don’t like rich broth, you can drain the water after it boils for 1/2 hour and pour in new water and leave it to boil again for the remaining 30 minutes.
Meanwhile, prepare all other ingredients: Wash the peas, dice the onion, potatoes, and pepper, and grate the carrot. As soon as the hour goes by, put the peas into the meat broth and cook for 30 minutes. Then add potatoes and carrot. After 10 minutes, add pepper, onion and tomato paste and cook it all together for 20 minutes more. Season with dill and basil, add salt and bay leaf, and boil for 5 minutes.
Now turn off the heat and leave the soup covered for some time while you set the table.
Note: If you prefer pea soup without meat, simply omit the first step of boiling the pork. Begin by boiling the peas for 30 minutes and proceed according to the directions.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!