Yellow Pea Soup

Yellow Pea Soup ready to serve

  • 1 kg dried yellow peas
  • 2 kg pork; knuckles-feet-tail-shank
  • 3 carrots
  • 2 onions
  • 1 bdl green celery
  • 12 whole black pepper
  • Thyme
  • Salt & pepper


  1. Soak the dried peas overnight in water.
  2. Boil the meat in enough water to cover the meat completely.
  3. Skim the foam a few times then add salt, whole black pepper and thyme.
  4. Add 1 onions cut in quarters, 1 carrot cut in chunks and the celery top.
  5. Let it simmer until fork tender 2 - 2 ½ hours depending on the meat used.
  6. Boil the soaked peas in water about 1 hour or until very tender.
  7. Puree the boiled peas in a blender with some of the soup.
  8. Add more soup until you get the consistence you like.
  9. Dice the remaining vegetables and boil them in the pea soup until tender but not over cooked.
  10. Taste with salt, pepper and thyme.


PS. The meat can be cut in dices and added to the soup or served as a side dish.