The traditional roast for pea soup is onions and carrots. But this time I suggest adding more bell pepper, and more. For beauty, you can take several pieces of different shades – they perfectly retain color.
Ingredients
- Peas - 130 g
- Potatoes - 3 pieces
- Bell pepper - 2 pieces
- Carrots - 2 pieces
- Onion - 2 pieces
- Smoked meat - 350 g
- Spices and seasonings - 1 art.l.
- Green onion - 4 pen
Step-by-step cooking recipe
Soak the peas overnight. Rinse and boil until soft for about an hour.
Coarsely chop all the vegetables and smoked meats. Add potatoes and meat to the soup.
Fry carrots, onions and peppers for 5-7 minutes until soft and also send them to the soup.
Season and cook until the potatoes are ready. At the end, add chopped green onions.
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