Mormon Split Pea Soup

Name: Mormon Split Pea Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 10-12 serving(s)
Ingredients: 1 lb dried split peas; 8 cups cold water; 1 cup onion (chopped); 1/2 cup celery (chopped); 2 teaspoons salt; 1/2 teaspoon dried marjoram; 1/4 teaspoon black pepper; 1 lb ground pork; 3/4 teaspoon ground sage; 3/4 teaspoon salt; 1/8 teaspoon black pepper; 3 potatoes, peeled and diced (3 cups)

(3)

Recipe by Rick B2

This came from an older "American Heritage" cookbook. The small sage flavored meatballs give it quite a different taste!!!

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READY IN: 1hr 50mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

1

lb dried split peas
8

cups cold water
1

cup onion (chopped)
¹⁄₂

cup celery (chopped)
2

teaspoons salt
¹⁄₂

teaspoon dried marjoram
¹⁄₄

teaspoon black pepper
1

lb ground pork
³⁄₄

teaspoon ground sage
³⁄₄

teaspoon salt
¹⁄₈

teaspoon black pepper
3

potatoes, peeled and diced (3 cups)

DIRECTIONS

Rinse split peas.
In a large kettle or dutch oven, combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram and 1/4 teaspoon black pepper.
Bring to boiling, cover and simmer until peas are tender (about 1 hour).
Do not drain.
Meanwhile, combine ground pork, sage, 3/4 teaspoon salt and 1/8 teaspoon black pepper (mix thoroughly).
Shape mixture into 24 1-inch balls.
Drop meatballs and potatoes into soup mixture and return soup to boiling.
Cover and simmer 20 minutes longer (until potatoes are tender.
Adjust seasoning to taste.

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