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1/2 lb Dried whole green peas
2 qt Cold Water
1 lb Pork leg
1 ts Dried marjoram
1 pn Dry mustard
1 ds Salt
1 ds Ground Pepper
Rinse peas and soak in
cold water in large port for 8 hours or overnight. Bring peas and
soaking water to the boil, reduce to a simmer and cook for one hour
or until peas begin to soften. Add pork and continue to simmer for
two to three hours, until peas and meat ar thoroughly cooked. When
meat is tender, remove it from pot, discard skin and bone, cut meat
in cubes and return to soup. You may need to add more water to pot
for desired consistency. Season with marjoram, mustard, salt and
pepper. Heat to blend flavors and serve hot. Serves 6.
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