Pea Stew with potatoes

This post is also available in german/deutsch.This super delicious and creamy Pea Stew with potatoes and vegetables are ideal for cold days. This is our favorite stew for cold days and it´s a typical german hearty meal. 

Pea Stew recipe

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240 g of dried green peas
1 tsp baking soda
1 onion
1 clove of garlic
2 carrots, diced
1/4 celery tuber, diced
1 small leek, chopped
4 medium-sized potatoes, 1 cm cubes
4 stalks of marjoram, chopped or 2 tablespoons of dried marjoram
1 bay leaf
parsley, as desired
1.5 l vegetable stock, possibly more
Smoked salt
pepper from the grinder

1. Soak peas
Put the peas in a saucepan and cover with plenty of water. Stir in 1 tsp of soda and let soak for 24 hours.
Wash and drain the peas. Add in a sieve.
2. Cook peas
Heat some oil in a large saucepan and fry the onions, garlic, carrots, leeks and celery in it.
Add the bay leaves, marjoram, peas and 1.5l of vegetable stock. Bring to the boil briefly and cook gently over medium heat for about 60 minutes. Add the potatoes after 30 minutes and finish cooking. Add water if necessary.

Season the stew with smoked salt and pepper, season with 2 tbsp of apple vinegar. Remove the marjoram stalks and bay leaf from the soup. And serve with chopped parsley.

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Pea Stew with potatoes, carrots & celery

Vegan and hearty Pea Stew. For cold days. 

Course bowls, stew

Cuisine healthy side dishes

Keyword soup

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings 4 persons

Author Klaraslife

Ingredients

• 240 g of dried green peas
• 1 tsp baking soda
• 1 onion
• 1 clove of garlic
• 2 carrots diced
• 1/4 celery tuber diced
• 1 small leek chopped
• 4 medium-sized potatoes 1 cm cubes
• 4 stalks of marjoram chopped or 2 tablespoons of dried marjoram
• 1 bay leaf
• parsley as desired
• 1.5 l vegetable stock possibly more
• Smoked salt
• pepper from the grinder

Instructions

Soak peas

• Put the peas in a saucepan and cover with plenty of water. Stir in 1 tsp of soda and let soak for 24 hours.
• Wash and drain the peas. Add in a sieve.

Cook peas

• Heat some oil in a large saucepan and fry the onions, garlic, carrots, leeks and celery in it.
• Add the bay leaves, marjoram, peas and 1.5l of vegetable stock. Bring to the boil briefly and cook gently over medium heat for about 60 minutes. Add the potatoes after 30 minutes and finish cooking. Add water if necessary.
• Season the stew with smoked salt and pepper, season with 2 tbsp of apple vinegar. Remove the marjoram stalks and bay leaf from the soup. And serve with chopped parsley.

Notes

Personally, I don´t use the pea cooking water. This way, I tolerate the peas better. You know what I mean.

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