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Nutrition Facts
Serving Size 1 (551g) Recipe makes 6 servings The following items or measurements are not included below: 2 cups dried yellow peas
Calories 160
Calories from Fat 65		(40%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 2.6g	12%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 64mg		21%
Sodium 829mg		34%
Potassium 284mg		8%
Total Carbohydrate 0.1g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 22.1g		44%
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Northwoods Lunch

Molly53

Ärter Med Fläsk - Pea Soup With Pork

Recipe #333797 | 3¼ hours | 15 min prep

⁽¹⁾ RATE IT NOW Print Recipe

By: Molly53
Oct 29, 2008

A hearty and comforting soup from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.

SERVES 6 (change servings and units)

Ingredients

2 cups dried yellow peas
3 quarts water
2 teaspoons salt (to taste)
1 lb pork, cubed
1/4 teaspoon ginger

Directions

1
Soak peas overnight, drain and add 3 quarts water.
2
Bring to a boil and cook rapidly; skim off any skins.
3
After cooking for an hour, add pork and simmer and simmer for 2 hours or until pork is tender.
4
Add seasonings.

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Featured Reviews for This Recipe

From: The_Swedish_Chef

On Mar 3, 2009

I remember, vividly, eating gallons and gallons of this soup as a child growing up on the prairies of Minnesota. But, nothing was written down in those farm kitchens so I lost the original recipe. Thanks to Molly, I found her's posted on a forum and prayed it was the same: it is! Absolutely simple and budget conscious, it still delivers a whollup of a taste! I only used 2 quarts of water (we like it thick) and used marjoram instead of ginger (as grandma would have). Let it cook 2 hours, blended it, and then threw in smoked ham and let it simmer another hour. This soup with a spoon of yogurt on top and crusty rye rolls is perfect for any cold, brisk Winter day.

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