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Epicurious

SPLIT PEA SOUP WITH ITALIAN SAUSAGE

Here's a great spin on a traditional soup. The Italian sausage turns this into a meatier more hardy soup. Serve it with sour cream and a little Tabasco sauce

Recipe information

  • Yield

    11 12 oz Bowls

Ingredients

Ingredients
Gallon Spring Water
1 Leftover Ham Bone
2 Pounds Dried Split Peas
6 Bay Leaves
1 Pound Ground Italian Sausage (Mild or Hot)
2 Medium Onions 1/4" Dice
1 Pound Carrots 1/4" Dice
6 Stalks Celery Split 1/4"Diced
2 Tablespoons Crushed Garlic
2 Teaspoons Salt
2 Teaspoons Pepper
Fresh Sour Cream (Optional)
Tabasco Sauce (Optional)

Preparation

  1. Preparation

    On stove in a large stock pot; add water, leftover ham bone, dried green peas, and bay leaves. Bring to a boil and simmer for 1.5 hours. Skim off foam several times as necessary.

    In large skillet; brown Italian sausage and set aside. In same skillet with drippings, saute garlic, onions, celery, and carrots until onions turn translucent.

    After stock has cooked for 1.5 hours; remove bone, separating meat by pulling into smaller pieces. Add only the meat back to stock, along with veggie mixture, sausage, and seasonings. Simmer an additional 1.5 hours.

    Let cool and skim off layer of gel that will form at the top.

    To serve; reheat adding salt and fresh cracked pepper to taste. Add a tablesoopn of sour cream to each bowl. Tabasco sauce adds a nice flavor as well.

TagsAmericanSoup/StewVegetableHigh Fiber
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