Pete's Pea Soup
By: Peter Sherwood
Published: Saturday, February 27, 2010 - 7:09pm

Ingredients




1 pound Goya green split peas
2 pork knuckles
2 tablespoons sauteed onions
1 tablespoon tomato paste
1 clove garlic, minced
1/4 cup pinot grigio or other dry white wine
Goya Sazon bouillon cube

Beef bouillon cube (or chicken bouillon)

6 cups water

Preparation

1 Simply add all of the ingredients into a large pot and bring to a boil. 2 Simmer with cover on until the peas are tender. Remove pork knuckles. The soup is good to eat right away but will thicken to a fine moat overnight. 3 Serve with some crispy bacon pieces on top if you'd like, but I don't think you'll need it.

About


Armed with a pair of smoked pig knuckles, I set out to make pea soup. Much else was a happy accident, as I substituted some of the ingredients listed in the recipes on the bags of my dried peas and added other improvised goods that Baby and I already had on hand.

Comments:
Nxixis@hotmail.Com

Love, love, love it!