Canadian pea soup

With the weather not wanting to warm completely up yet, I've really been craving soups lately. This recipe came from The New York Times Cookbook that was published in 1961.

What you'll need:

• 1 lb dried yellow peas
• 3 quarts (12 cups) cold water
• 1/2 lb pork, cut into cubes
• 1/2 c diced carrots
• 1/2 c diced turnips
• 1 white onion, chopped

Put peas in a large pot and add just enough water to cover them. Bring to a boil and boil for two minutes. Turn off heat, cover pot with lid and let peas soak for one hour. Drain and put into another large, deep pot. Add remaining ingredients and bring to a simmer. Let it simmer for 4 hours. Add salt & pepper to taste and serve. Feeds 4. 

Cost:

dried peas - $1.00

pork - $3.50

carrots - $1.19

turnips - $1.08

onions (3 lbs) - $0.99

Total - $7.05