Ingredients
- 450 g (1 lb) yellow peas
- 1500 mL (6 cups) soaking water
- 500 mL (2 cups) finely chopped onions
- 125 mL (1/2 cup) diced carrots
- 250 mL (1 cup) diced celery
- 50 g (0.1 lb) salted bacon
- 3000 mL (12 cups) cooking water
- 45 mL (3 tbsp.) concentrated chicken broth (Bovril or Oxo type)
- 3 sprigs fresh parsley
- Savory to taste
- Pepper to taste
Preparation
- Cover the dried yellow peas with water and leave to soak overnight (approx. 10 hours) at room temperature. Once soaking is complete, discard the water.
- Trim all vegetables.
- In a 5-liter saucepan, combine the peas, vegetables and salted bacon (whole). Add the cooking water and concentrated chicken stock.
- Add seasonings. Bring to the boil, uncovered.
- Simmer for about three hours.
- Remove the salted bacon and serve.