Preparation in the “goulash can”:
Soak peas with salt the day before. You can also prepare greens, potatoes and carrots, peel and dice them. Cover everything well.
Make peas with marjoram, after 30 min add greens.
Later fry diced bacon like onions with a tiny bit of marjoram. When browned, add to soup.
Let the soup bubble up, then add the cooked sausage. About 45 minutes before the end of the cooking time add the potatoes and after another 25 minutes add the carrots. Then cook everything for about
15 min.
Add meat sausage and season with salt&pepper and maybe clear soup.
Our tip: Use bacon with a fine, smoky note!
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