Ingredients10 h 15 m servings 423 cals
- Place the dry whole peas in a pot with enough water to cover, and soak 8 hours or overnight.
- Drain soaked peas, and return to the pot. Cover with 2 quarts water. Mix in the dry split peas, vegetable base, salt pork, onions, carrots, chives, savory, salt, and pepper. Bring to a boil, reduce heat, and simmer 2 hours, until peas are tender. Remove and discard the salt pork before serving.
Per Serving: 423 calories; 34.7 g fat; 20.9 g carbohydrates; 7.5 g protein; 37 mg cholesterol; 646 mg sodium. Full nutrition
ReviewsRead all reviews 4
Yummy, yummy, yummy...I ate this every day I was in Quebec City on my honeymoon and this recipe hit the spot, bringing back some great memories. It is still pretty hard to find salt pork here as...
Yea, so this is like the recipe I grew up with, except better. I haven't found the whole dried peas yet (how big a difference does it make?) but I used some overgrown fresh peas from our garden...