Pea and Pepper Soup

Ingredients

• 1 ham bone
• 2 l clear broth (instant)
• 250 g yellow peas (peeled)
• 2 onions
• 1 EL pork fat
• 2 EL sweet paprika powder
• 200 g celery root
• 500 g bell peppers (green and red)
• Salt
• ground pepper from the mill
• 1 bunch chives

Instructions

1. 1.

   Add the ham bone to 1.75 l of boiling broth and simmer for 30 minutes; then add peas and simmer for another 60 minutes.

2. 2.

   Peel and dice the onions. Heat pork fat in a soup pot, sauté the onions until translucent, sprinkle paprika powder over them, and cook briefly.

3. 3.

   Peel, rinse, and dice the celery root. Quarter the bell peppers, removing white cores and ribs, wash, and cut into pieces.

4. 4.

   Add the vegetables to the onions and sauté together; pour in the remaining broth and simmer for about 10 minutes.

5. 5.

   Remove the ham bone from the soup. Cut the meat into small pieces off the bone, then add the vegetable mixture, broth, and ham pieces to the pea soup. Season with salt and pepper.

6. 6.

   Rinse the chives, shake dry, and slice into fine ribbons; sprinkle over the soup.