Wednesday, December 8, 2010
Split Pea Sausage Soup
We finally pulled out the tree from the basement and put it up. I went down to break out all of the ornaments to decorate when I suddenly realized I sold them at our yard sale this last summer. I know, I could not believe it myself!!! I was trying to remember the reasoning behind this moment of insanity when it dawned on me that I thought Joe (my husband) and I would be spending Christmas in California with our children and grandchildren and therefore, would have no need for a tree. Oh well maybe another Christmas.
In the meantime I decided to improvise and look through what I had in my craft boxes to see what I could use. The picture above is just that, my improvised decorating. The cute dog in the picture is J.J., he is trying to get a better view of what his mom had just done.
After all of that I decided to make some warm hearty Split Pea Soup. I hope you enjoy it as much as we did.
Split pea soup is so thick and hearty, it's a meal in itself.
Not only do split peas make a thick and hearty pot of soup, they're also an excellent source of protein, folate and fiber. Once you add some vegetables and slice a few thick pieces of fresh multi-grain bread to serve on the side, you've got a deeply satisfying meal that's low in fat and high in flavor and nutrition
1 pound smoked kielbasa
1 pound dried split peas
6 cups water
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon coarse black pepper
2 bay leaves
Cut sausage in half lengthwise; cut into 1/4-in. pieces. Place in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas are tender. Remove bay leaves.