Pea soup has been known for a long time. In each country pea soup is cooked in its own way. I'm writing a recipe for canadian pea soup. This recipe is very popular in Quebec. Only yellow peas are used.
Fried onions and bacon combine with carrots and celery in a large saucepan and add a teaspoon of sugar.
In the same large pot add previously washed peas, pour all the water or chicken broth, add Bay leaf, pepper and ribs, do not forget the spices and finely chopped garlic. Boil for 2 hours. Usually peas poured water for a few hours before cooking, but if you forget, it does not matter - you just have to cook longer.
Once the meat is cooked, take it out of the soup and remove the bones, cut the meat and put it back in the soup. In the finished soup add a teaspoon of vinegar.
The soup is infused and tastier the next day.
You can serve with crackers, chips, and homemade bread.