Soak the dried peas in three liters of water for 24 hours with smoked bacon pieces. Put on with the soaking water and simmer on low heat for about 120 minutes. Chop the vegetables. Dice the onions and potatoes. Cook everything in the soup. Cut the bacon into cubes and fry until crispy. Chop the fresh herbs, chop the spring onions and the sausages. Add the mustard and let everything simmer. Season with a little salt.
Our tip: Use bacon with a fine, smoky note!
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