This is a soup best done in large batches. It freezes well and you can come back to it when you are hungry and short of time.
The dried peas are great to store in the cupboard and it takes a bit planning ahead to use them, they have to soak in water for 12 hours.
500 g dried soaked peas
3 cloves of garlic
200 g celery
200 g carrots
200 g leek
3 bay leaves
salt and pepper
250 g smoked bacon
1 stock cube
2 tbsp parsley
2 spring onions
Peel and chop the veggies, drain the peas.
Use a large pot and start the bacon, without any oil. Drain off some of the fat.
Add onions and sautee them for a couple of minutes. Add the veggies, give it a good stir. Pour in enough water to to cover 2 cm over the veg, add the stock cube and bring to a boil.
Cook until everything is done.
Scoop out 1/2 of the soup into a bowl, discard the bay leaves and take a stick blender to the rest to make it smooth soup. Add the other half again. Season to taste and finish with parsley.
Chop the spring onions and fry them in a bit of oil as topping for the soup.
Heat the wieners and serve.