Split Pea and Sausage Soup
By KellyAngelFoodChef on November 09, 2011
Featured Member Post
Soup makes me happy. Just recently, I took having soup at home to the next level and made homemade soup bread bowls. It was a very, very good day in our house.
I've never been a huge fan of sausage, but since we've had a few months where our Angel Food Ministries boxes had smoked and Italian sausage, I needed to come up with ways to disguise....I mean enjoy our blessing!!
Split Pea and Sausage Soup did the trick for me. It was rich, hearty and had a surprisingly nice flavor courtesy of the sausage!
- 1 pound of dried, split peas
- 8 cups of water (I have patience issues and always have to add additional water because I cook mine too highyou might want to watch out for that, too!)
- 1 pound of sliced smoked sausage
- 5 cubes of chicken bouillon (a tsp. or so of salt to the water can help if you don't have these)
- 1 chopped onion
- 1 1/2 cups chopped carrot (I'm lazy and slice mineworks fine for me)
- 1 cup chopped celery (again, I slice mine without a problem!)
- 2 cubed potatoes (we love to keep the skins on for texture, flavor and nutrition, but feel free to peel yours!)
- 1/2 teaspoon garlic powder (fresh minced, granules or salt works)
- 1/2 teaspoon dried oregano (I am partial to basil and use that insteadparsley is nice as well)
- 2 bay leaves (they are great but expensivenot necessary to enjoy the flavor here!)
In a large pot, combine all of the ingredients and bring to a boil. Cover and simmer on low for at least an hour. Serve when the peas are desired consistency.