So, split pea soup isn't the prettiest but this recipe definitely tastes delicious. It's a thick and creamy split pea soup with a slightly smoky flavor from the smoked sausage. The sausage really adds a lot of interest to a normally mild-flavored soup. Not only easy to make, but this is also an economical meal. Grandma Joy's recipe for goodness. Absolutely delicious!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Bean Soups Yield: 6 Servings
Ingredients :
- 1 package(s) dried green or yellow split peas (16 oz)
- 4 ounce(s) smoked sausage links
- sliced and quartered
- 5 cup(s) water
- 1 can(s) chicken broth (14 oz)
- 1 medium onion
- chopped
- 2 medium carrots
- chopped
- 1/2 teaspoon(s) dried basil
- 1/4 teaspoon(s) dried oregano
- 1/4 teaspoon(s) black pepper
Intructions :
- Rinse peas thoroughly in colander under cold water
- discarding any debris or blemished peas.
- Combine peas
- sausage
- water
- broth
- onion
- carrots
- basil
- oregano
- and pepper in a Dutch oven. Bring to a boil over high heat.
- Reduce heat to medium-low and simmer
- uncovered
- 1 hour 15 minutes or until peas are tender
- stirring occasionally. Stir frequently near the end of cooking to keep the soup from scorching. Cool slightly.
- Transfer sausage to a plate.
- Place 3 cups soup into a food processor or blender and process until smooth.
- Return pureed soup and sausage to Dutch oven. If soup is too thick
- add water until desired consistency is reached and heat through.
- TIP: Split peas are very economical and easy to prepare because they do not require soaking. Salt the peas if desired
- AFTER they are cooked. Salt in the cooking liquid slows down the cooking and toughens the peas.
Rated 5/5 based on 84 Reviews
Keyword : split pea-soup-American-Bean Soups