Erwtensoep (Pea Soup)

Ingredients

• 1 lb Dried split peas
• 1 Pork hock
• 1 lb Smoked sausage (ensure soy-free)
• 2 stalks Celery, chopped
• 2 medium Carrots, chopped
• 1 large Onion, chopped
• 1 Leek, chopped
• 8 cups Vegetable broth
• 2 Bay leaf
• 1 tsp Dried marjoram
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Rinse the split peas thoroughly.
2. 2In a large pot, combine split peas, pork hock, celery, carrots, onion, leek, vegetable broth, bay leaf, marjoram, salt, and pepper.
3. 3Bring to a boil, then reduce heat and simmer, covered, for at least 2 hours, or until the peas are very soft and the soup has thickened.
4. 4Remove the pork hock. Shred the meat from the bone and return it to the soup. Discard the bone.
5. 5Add the smoked sausage to the soup during the last 30 minutes of cooking time.
6. 6Adjust seasoning to taste. Remove bay leaves before serving.

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