Pea soup with Vienna sausage

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 2 medium-sized onions
  • 125 g streaky smoked bacon
  • 1 TABLESPOON Oil
  • 250 g peeled green peas
  • 250 g Potatoes
  • 1 collar (approx. 600 g) Soup Greens
  • 3 TABLESPOONS Instant vegetable stock
  • 4 Vienna sausage (approx. 80 g each)
  • 1 collar Parsley
  • 1/2 bunch Chives
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper

Directions

  1. 1

    Peel and chop the onions. Cut bacon into strips. Heat oil in a pot. Leave the bacon in it until crispy. Add onions and fry. Add peas and 1.5 litres of water.

  2. 2

    Bring to the boil, if necessary skim, cover and cook over medium heat for about 1 hour. Peel, wash and dice the potatoes. Clean and wash soup vegetables. Cut carrots and leek into slices, dice celery.

  3. 3

    After 40 minutes cooking time add vegetables, potatoes and broth to the soup. Cut the sausages into slices. Add the sausages to the soup 10 minutes before the end of the cooking time. Wash the herbs, dab dry.

  4. 4

    Chop the parsley, cut the chives into small rolls. Season soup with salt and pepper. Serve sprinkled with the herbs.

Nutrition Facts

KCAL
740 kcal
CARBS
43 g
FATS
47 g
PROTEINS
32 g

Categories & Tags

Main DishesStew

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