Split Pea Soup with Kielbasa

3 Dec

Split pea soup

Recipe from Taste of Home

  • 2 celery ribs, thinly sliced
  • 1 medium onion, chopped
  • 1 package (16 ounces) dried green split peas
  • 9 cups water, divided
  • 1 package (14 ounces) smoked turkey or beef kielbasa, halved and sliced
  • 4 medium carrots, halved and thinly sliced
  • 2 medium potatoes, peeled and cubed
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried basil
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper


split pea soup

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. 

Yield: 12 servings (3 quarts)

 

I absolutely love split pea soup, but most recipes call for ham or a ham bone. I usually don’t eat pork so I’m not really interested in a pork flavored soup. I’ve made a vegan split pea soup before and it was ok, but nothing amazing. It lacked the extra oomph of flavor that this recipe has.

This split pea soup recipe was extremely easy to make. I actually lied in the above directions. I do not own a dutch oven. I put the ingredients in a large aluminum pot and on the stove. It worked just fine. As an added bonus, I used the parsley out of my little home garden!

Split pea soup freezes great, so I split the soup up into a few reusable plastic bowls and stuck them in the freezer for later. When I want them, i’ll just pull them out in the morning, let them defrost and heat up for dinner. Yummy and perfect for cold, rainy weather!

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