Split Pea Sausage Soup Recipe

Split Pea Sausage Soup Recipe photo by Taste of Home

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Meet the Cook: When my husband and I eat out and enjoy a dish, I go home and try to duplicate it. That's how I came up with this recipe. While it's good at any time, we like it full and hearty over the winter. Our three children are grown. Now, we keep busy watching their children - our six grandchildren - grow. -Donna Mae Young, Menomonie, Wisconsin

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Split Pea Sausage Soup Recipe

Prep: 15 min. Cook: 1-1/4 hours

Yield: 8 Servings

15 75 90

Ingredients

1 pound smoked kielbasa
1 pound dried split peas
6 cups water
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon coarse black pepper
2 bay leaves

Directions

Cut sausage in half lengthwise; cut into 1/4-in. pieces. Place in a Dutch oven or stockpot; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1-1/4 to 1-1/2 hours or until peas are tender. Remove bay leaves. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 387 calories, 16 g fat (6 g saturated fat), 38 mg cholesterol, 933 mg sodium, 39 g carbohydrate, 16 g fiber, 22 g protein.

Originally published as Split Pea Sausage Soup in Country Woman January/February 1998, p31

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia