Split Pea And Sausage Soup Recipes

SPLIT PEA SOUP WITH SAUSAGE RECIPE

Steps:

• Place sausage, onions and celery in a large stock pot and heat on medium to brown sausage.
• Add split peas, broth, water, carrots and spices. Heat on medium-high heat until boiling.
• Reduce heat to simmer and cover, 2 hours. Stir occasionally.
• Remove bay leaves and discard before serving.

SPLIT PEA AND SAUSAGE SOUP

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.

SPLIT PEA SAUSAGE SOUP

Steps:

• 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.

SLOW COOKER SPLIT PEA SAUSAGE SOUP

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.

KIELBASA SPLIT PEA SOUP

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.

SPLIT PEA SOUP WITH SAUSAGE AND POTATO

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.

SPLIT PEA SOUP WITH SMOKED SAUSAGE AND GREENS

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.

SAVORY SPLIT PEA AND SAUSAGE SOUP

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.

SPLIT PEA SOUP WITH SAUSAGE AND POTATO

Steps:

• Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve.