SPLIT PEA AND SAUSAGE SOUP
A big bowl of satisfying soup is the perfect antidote to cold weather. Whether for a family meal or an informal get-together, I pull out my tried-and-true soup recipe and simply relax. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 429 calories, Fat 25g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 1267mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 10g fiber), Protein 20g protein.
KIELBASA SPLIT PEA SOUP
World traveler Andrew Zimmern calls this thick and hearty split pea soup "Grandma Zimmern's Pot of Love," reminding us that no matter where our journeys take us, there's nothing quite like home cooking. Chef Zimmern likes to use a combo of three smoked sausages, but feel free to go full-on kielbasa to make this soul-satisfying meal in a bowl.
Provided by Andrew Zimmern
Categories main-dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 20
Steps:
- In a small skillet, toast the caraway seeds over medium heat, stirring until fragrant, about 2 minutes. Finely grind the seeds in a spice grinder. Set aside. Cut the Ukrainian sausage, kielbasa, and Krakowska into 4-inch pieces; remove and discard the casing of the Krakowska. In a Dutch oven or large pot, melt the butter. Add the sausage and cook over medium heat until browned all over, 10-15 minutes. While the sausages are browning, thinly slice the celery. Trim escarole, then thinly slice into ribbons. Cut off fennel fronds and reserve for garnish; remove outer layer of the fennel, then thinly slice the inner bulb. Peel and trim onion, then roughly chop into small chunks. Trim carrots, cut in half lengthwise, then slice into ⅛-inch half-moon shapes.
- Remove browned sausages from pot and transfer to a plate to cool slightly, reserving the drippings. (Note: Refrigerate sausages if not using within 1 hour.) Meanwhile, over medium heat, sauté onions and fennel with a pinch of salt in the sausage drippings. Add ground caraway seeds and another pinch of salt while the onion/fennel mixture browns, 3-4 minutes. Bundle thyme sprigs with kitchen twine to make a bouquet garni, and add it to the pot. Add carrots and celery; stir, then sweat, 60-90 seconds. Add ham hock, escarole, yellow and green split peas. Stir to combine, then add chicken stock. Bring to a boil, then reduce heat to low and simmer until peas are tender, about 60-80 minutes.
- Remove ham hock and set aside. Thinly slice the sausages; add them to the soup and simmer until the sausages are heated through, 8-10 minutes. Meanwhile, pull the meat off the ham hock, slice, add to the soup and simmer, 4-5 more minutes.
- Remove bouquet garni and discard. Season the stew with salt, vinegar, and hot sauce. Garnish with reserved fennel fronds and freshly ground white peppercorns, and serve with baguette slices.
KIELBASA SPLIT PEA SOUP
Turkey kielbasa brings great flavor to this simple split pea soup. It's been a hit with my entire family-even our picky toddler enjoys it. -Sandra Bonde of Brainerd, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven coated with cooking spray, cook celery and onion until tender. Stir in split peas and 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Stir in the kielbasa, carrots, potatoes, parsley, basil, salt, pepper and remaining water. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until peas and vegetables are tender.
Nutrition Facts : Calories 208 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 635mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 11g fiber), Protein 15g protein. Diabetic Exchanges
SLOW COOKER SPLIT PEA SAUSAGE SOUP
This is a soup I have come up with myself that everyone in my house will eat.
Provided by Dorothy Ingersoll
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
- Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.
Nutrition Facts : Calories 411.5 calories, Carbohydrate 50.8 g, Cholesterol 37.3 mg, Fat 13.1 g, Fiber 16.8 g, Protein 23.9 g, SaturatedFat 4.6 g, Sodium 1492.4 mg, Sugar 8.7 g
SPLIT PEA SOUP WITH SMOKED SAUSAGE AND GREENS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Quick & Easy High Fiber Lunch Sausage Kale Pea Boil Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Combine split peas, whole sausages, 8 cups broth, and bay leaves in heavy large pot. Bring to boil over medium-high heat, stirring often. Cover, reduce heat to low, and simmer until peas are tender, stirring occasionally, 30 to 35 minutes.
- Transfer sausages to cutting board. Cut lengthwise in half, then crosswise into 1/4-inch-thick half-rounds.
- Puree soup (including bay leaves) 1 cup at a time in blender until smooth; return to same pot. Add sausages and greens. Thin with more broth if necessary. Simmer soup until greens soften, 3 to 4 minutes. Season to taste with salt and pepper.
SPLIT PEA SOUP WITH GOUDA-SAUSAGE TOASTS
Steps:
- Combine first 9 ingredients in heavy soup pot or Dutch oven. Bring to boil over high heat. Cover pot; reduce heat to low and simmer until peas are tender, stirring occasionally, about 1 hour.
- Transfer sausage to large plate; cut into bite-size pieces. Reserve 1/4 of sausage pieces; return remaining sausage to soup. Add 1 cup Gouda to soup and stir until melted. Thin soup to desired consistency with water if necessary. Season with salt and pepper. Keep warm
- Preheat broiler. Mix remaining 1 1/2 cups Gouda with reserved sausage pieces. Spread generous amount of mustard on bread slices. Top with Gouda-sausage mixture. Broil until cheese melts and begins to brown. Serve soup, passing toasts separately.
SAVORY SPLIT PEA AND SAUSAGE SOUP
This is a great soup to make on a cold day, when you want your whole house to smell like something good is cooking. I'm not sure why, but my family likes to eat this soup on Christmas Eve, so it has become a tradition for us. I first started making this soup when I started dating my husband. Now 15 years and 3 children later, it is one of his favorites.
Provided by Dawn399
Categories One Dish Meal
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cover split peas with 2 quarts of water.
- Bring to boil for 2 minutes, and then remove from heat and soak for 1 hour.
- Add hamhocks, onion, garlic salt, marjoram, and red pepper flakes.
- Bring to a boil.
- Add bay leaves, celery, carrots, and chicken bouillon.
- Reduce heat to simmer.
- Simmer for 2 hours and stir occasionally.
- Remove hamhocks and cut meat from ham hock and return to soup.
- Discard fatty portions.
- Add sausage chunks and simmer for 1 hour.
- Serve and enjoy.
Nutrition Facts : Calories 454.1, Fat 16.5, SaturatedFat 5.4, Cholesterol 37.5, Sodium 717.8, Carbohydrate 51.8, Fiber 20.5, Sugar 9.2, Protein 26.1
SPLIT PEA SOUP WITH SAUSAGE AND POTATO
Make and share this Split Pea Soup With Sausage and Potato recipe from Food.com.
Provided by Nolita_Food
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Saute sausages in heavy large pot over medium high heat until fat begins to render, about 4 minutes.
- Add potato, onion, fresh rosemary, saute until onion is soft, another 5 minutes.
- Mix in split pea, chicken broth, bring soup to a simmer.
- Reduce heat to low, cover and simmer until peas are tender, stirring occasionally, about 50 minutes.
- Season to taste with salt and pepper and serve.
- If prefer thinner soup, add water by 1/4 cupfuls.
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