Instructions: Trim the meat from the bones and cube in coarse dice. Simmer the bones in water
or stock with the bay leaves, juniper and cloves for about 2 hours. Remove the
bones and strain the stock. Return the broth to the pot.

In a skillet brown the meat in a little oil or bacon fat. Add to the pot.

Add
the remaining ingredients except the peas and simmer 1/2 hr or more. Add the
peas minutes before serving.

This soup is best re-heated the second day.

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