Kielbasa Split Pea Soup
TOTAL TIME: Prep: 15 min. Cook: 55 min.
YIELD: 12 servings (3 quarts).
Turkey kielbasa brings great flavor to this simple split pea soup. It’s been a hit with my entire family—even our picky toddler enjoys it. –Sandra Bonde of Brainerd, Minnesota
Ingredients
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2 celery ribs, thinly sliced
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1 medium onion, chopped
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1 package (16 ounces) dried green split peas
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9 cups water, divided
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1 package (14 ounces) smoked turkey kielbasa, halved and sliced
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4 medium carrots, halved and thinly sliced
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2 medium potatoes, peeled and cubed
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1 tablespoon minced fresh parsley
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1 teaspoon dried basil
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1-1/2 teaspoons salt
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1/2 teaspoon pepper
Directions
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1.
In a Dutch oven coated with cooking spray, cook celery and onion until tender. Stir in split peas and 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes.
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2.
Stir in the kielbasa, carrots, potatoes, parsley, basil, salt, pepper and remaining water. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until peas and vegetables are tender.
Nutrition Facts
1 cup: 208 calories, 2g fat (0 saturated fat), 13mg cholesterol, 635mg sodium, 34g carbohydrate (7g sugars, 11g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
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