Split Pea and Sausage Soup Recipe
A big bowl of substantial soup is the perfect antidote to cold weather and busy schedules. Whether it’s a weeknight family meal or an informal get-together, I pull out my tried-and-true soup and bread recipes and relax. —Trisha Kruse, Eagle, Idaho
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/4 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons butter
- 5 cups water
- 3 garlic cloves minced
- 1 medium onion chopped
- 2 celery ribs thinly sliced
- 2 medium carrots thinly sliced
- 1 medium potato peeled and cubed
- 1 pound johnsonville(r) smoked sausage sliced
- 1 cup dried green split peas
- 2-1/2 teaspoons chicken bouillon granules
- Carbohydrate 19.6037389999583 g
- Cholesterol 10.1677083376937 mg
- Fat 4.24629625163813 g
- Fiber 7.83787831958063 g
- Protein 7.22631291667657 g
- Saturated Fat 2.49117270104 g
- Serving Size 1 1 serving (328g)
- Sodium 53.7009833516832 mg
- Sugar 11.7658606803776 g
- Trans Fat 0.36594638344736 g
- Calories 141 calories
Directions Saute the sausage, potato, carrots, celery and onion in butter in a large skillet until vegetables are crisp-tender. Add garlic and oregano; cook 2 minutes longer. Transfer to a 5-qt. slow cooker. Add the peas, bouillon, bay leaf and water. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf. Yield: 6 servings (2-1/4 quarts). Originally published as Split Pea and Sausage Soup in Simple & Delicious December/January 2013, p73 Nutritional Facts 1-1/2 cups equals 429 calories, 25 g fat (11 g saturated fat), 61 mg cholesterol, 1,267 mg sodium, 33 g carbohydrate, 10 g fiber, 20 g protein. Print Add to Recipe Box Email a Friend
