Pea Soup

Preliminary note: The ” Beef bone meat ” is made from 2 kg of beef bones. Make a clear soup from the bones, the stock cubes and 3 l of water for about 1, 5 to 2 hours. In the meantime, mash the pea sausage in a bowl and let it gradually melt in 0.5 l of water, clean and cut the vegetables. When the clear soup is ready, add the peas to the clear soup and simmer on low heat. Remove the meat from the bones and shred it, then add it to the soup again along with the shredded pork. About 40 min before the peas are cooked, add the vegetables. About 15 min before the peas are cooked (they should still have “bite”) pour in the peeled and chopped potatoes. As a last step, fold in the pea sausage that has been dissolved in the meantime and let it bubble up again briefly. Add a teaspoon of oregano to “round off” the soup. If the soup is too thick, add a little water. Excellent for freezing. Caution. The soup “thickens”, it may be necessary to add a little water when reheating.

21, 5 g carbohydrates 8, 6 g fiber

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