Pea Soup w/Salt Beef
Pea soup was usually made from stock (second water) of the Jiggs Dinner or Salt Junk Dinner (Corned Beef & Cabbage). Also, you can cook dough balls or doughboys with this soup. Still today a popular dish in our community.
- 1 lg onion, chopped
- 1 med stalk celery, chopped
- 1 med carrot, chopped
- 1 cup salt meat, cubed
- 2 cups yellow split peas
- 2 tbsp pork fat (bacon fat or vegetable oil)
- Salt & pepper
- 8 cups stock (from corned beef and cabbage dinner or water)
In a soup pot, low-med heat, sweat onion, celery, carrot, salt meat and split peas in pork fat for 5 minutes (do not brown). Season to taste. Pour in stock, bring to a boil and simmer approx 1½ hrs or until peas are tender. Stir occasionally. Season to taste. Excellent with fresh homemade buns and a good cup of steeped tea.
- Sweat – to cook in small amount of fat over low heat, sometimes covered
- Listed are other spices and herbs that goes very well with this soup; garlic cloves (minced) bay leaf, dash of parsley, thyme, marjoram, cayenne pepper, oregano and ground cumin
- It is not necessary to soak split peas overnight
- Rinse peas first under cold water prior to cooking
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