This is a nice pea soup recipe for cooking in a slow cooker. Works well even as a vegetarian version. Should be suitable for cooking in a normal pot with minor adjustments. This soup also freezes well.
Step: 1
Place peas in a large pot and cover with water. Let soak, 8 hours to overnight.
Step: 2
Place pot with peas and soaking water on high heat and bring to a boil. Cook for about 5 minutes, and remove any foam that forms. Drain and set peas aside.
Step: 3
Fry pork in a skillet over medium heat until slightly pink in the center, about 5 minutes.
Step: 4
Meanwhile, combine 6 cups water and chicken bouillon cube in a pot. Bring water to a boil to dissolve the bouillon cube.
Step: 5
Add peas, cooked pork, onion, celery, carrot, garlic, smoked salt, parsley, thyme, black pepper, marjoram, and bay leaf to a slow cooker. Pour bouillon in last.
Step: 6
Cook on Low for 7 hours, then on High for 2 hours more. Serve with mustard alongside.
Per Serving: 256 calories; protein 20.7g; carbohydrates 44.4g; fat 2.5g; cholesterol 24.5mg; sodium 1142.3mg.
The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.