Instructions:
- Rinse yellow split peas until water becomes clear. Leave the peas covered with water for at least 30 minutes.
- Put the wet peas and 1 tsp of salt into a pot with water. Bring them to boil, then reduce heat. Take out foam from the soup surface. Simmer for 20 minutes or until peas are almost cooked.
- Mince garlic.
- Cube pork, then add to the golden garlic and mix well.
- Slice pepperoni and add to the pork.
- Fine grate peeled carrots.
- Add 1 tbsp of butter into a preheated skillet. After that put minced garlic to the melted butter and fry until golden brown.
- Place cubed pork into the skillet with golden garlic and then mix well. Add tomato sauce, black pepper and 1 tsp of salt when pork is white.
- Add sliced pepperoni into the skillet when pork is white. Mix well.
- Put butter and grated carrots into the skillet. Mix well. Fry until carrots are golden brown.
- Cube potato and add into the pot with peas.
- Add the meat mixture and a bay leaf into the pot and mix. Simmer for 5 minutes and then turn off heat.
- Serve warm with crackers. Yellow split pea soup can last up to a week in a refrigerator.