Swedish Pea Soup

500 g whole yellow peas

500 g pork side

2 yellow onions (or mix onion and leek)

water

2 tsp marjoram (optional)

1-2 tsp thyme

salt and pepper to taste

Day Before

Soak the peas in a large bowl with ample water for at least 12 hours, changing the water several times.

Cooking

1. Place the pork side in a large pot. Add the finely chopped onion, drained peas, and herbs. 

2. Pour in enough water to cover the pork and peas.
   Bring to a gentle boil, stirring occasionally to prevent sticking. Simmer for 45–60 minutes, then remove the pork; it should be fully cooked.

3. Continue cooking the soup until the peas are tender, about 1½–2 hours more. Stir occasionally and add water as needed to achieve a thick, soupy consistency.
   Season with salt and pepper and adjust herbs to taste.

4. Finely dice the pork and stir it into the soup or serve it on top.