Split Pea Sausage Soup Recipe
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 teaspoon salt
- 6 cups water
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tablespoon minced fresh parsley
- 1 pound dried split peas
- 2 bay leaves
- 1/2 teaspoon coarse black pepper
- 1 pound smoked kielbasa
- Carbohydrate 17.7838763057875 g
- Cholesterol 39.689332375 mg
- Fat 10.2998922745586 g
- Fiber 5.77904959748595 g
- Protein 12.651628484936 g
- Saturated Fat 3.58776079552377 g
- Serving Size 1 1 serving (342g)
- Sodium 846.083389248353 mg
- Sugar 12.0048267083015 g
- Trans Fat 0.511159651921398 g
- Calories 211 calories
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). Originally published as Split Pea Sausage Soup in Country Woman January/February 1998, p31 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. Print Add to Recipe Box Email a Friend
