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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the neck of mutton. | 2. Cut the bacon into strips across the length. | 3. Finely chop the celery sticks. | 4. Peel the potatoes and grate coarsely. | 5. Peel the carrots and grate coarsely. | 6. Peel the onion and chop finely. | 7. Place all the ingredients, except for the peas and rice, in a heavy Dutch oven or cast iron pot. | 8. Add 3 pints of water. | 9. Cover and bring to the boil. | 10. Lower the heat and simmer slowly for 2 hours. | 11. Add the peas and rice together with 4 pints of water. | 12. Season with salt and pepper. | 13. Cover and simmer for 2 hours. | 14. You can even add more water if you feel it's necessary. | 15. As the pea soup thickens it must be stirred frequently to prevent burning. | 16. This is a very thick and tasty soup. | 17. Don't be tempted to make this Pea and Meat Soup too thin. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mutton neck	2	lb		806.9352	0.0	179.5204	4.5333
pork shank	1			806.9352	0.0	179.5204	4.5333
bacon	4	slices		467.04	1.4336	14.1344	44.4528
pea	1	lb	split	190.50900000000001	34.2463	12.7006	0.9072
rice	1/2	cup		339.475	70.5312	6.9745	2.96
celery rib	2			806.9352	0.0	179.5204	4.5333
potato	2			-	-	-	-
carrot	2			59.04	13.7952	1.3392	0.3456
onion	1			60.0	14.01	1.65	0.15
bay leaf	2			-	-	-	-
salt pepper				806.9352	0.0	179.5204	4.5333
water	8	pints		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.