Dutch Pea Soup - cooking recipe

Ingredients

1 1/2 lb. Metworst, ham shank or pigs feet
3 qt. water
1 onion (medium)
juice of 1/2 lemon
1/2 tsp. Accent
2 Tbsp. basil wine vinegar or 2 Tbsp. light sherry
1 pkg. (1 1/2 c.) whole dried green peas
2 c. tomato juice
2 stalks celery, cut up
salt to taste
1/4 tsp. rosemary
1/4 tsp. thyme
1 Tbsp. minced parsley

Preparation

Wash peas and soak overnight.
Chop onion.
Saute onion and celery lightly in butter.
Bring peas slowly to a boil in water. Add tomato juice, onion, celery, lemon juice and meat.
Cover; simmer several hours or until peas are nearly tender.
Before last hour of cooking, add salt, spices vinegar or wine and parsley.