Thick pea and vegetable soup

YOU
6 servings Prep: 15 mins, Cooking: 20 mins
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Dig into this wholesome and delicious thick Winter warmer soup.

By Food24 November 03 2009
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Ingredients (13)

500.00 ml split peas
250.00 ml lentils — red, dried
15.00 ml oil
1.00 onion — large, chopped
1.00 leek — large, cut into thin slices
1.00 celery stalks — chopped
150.00 g bacon — smoked, chopped
1.00 handful mutton — bones
1.50 Litres stock — chicken
1.00 potatoes — large, grated
1.00 carrots — large, grated
5.00 ml salt
5.00 ml freshly ground black pepper
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Method:

Soak the peas and lentils
Heat the oil in a large pot (I used an old pressure cooker) and stir-fry the onion, leek and celery over medium heat until just soft, this takes about 5 or 10 minutes.
Add the bacon and mutton bones and stir-fry until the bacon is cooked.
Add the stock (how much you use depends on whether you want a thick or slightly thinner soup, use more if you want a thinner soup but stick to 1,5 litres if you want a thick one), cover and simmer over medium heat for about 20 minutes.
Add the potato, carrot, soaked peas and lentils.
Cover and simmer over low heat until cooked, usually about an hour.
Stir occasionally.
Season with salt and pepper and enjoy!



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