Our Simple Journey of Faith, Family and Life

Thursday, August 5, 2010

Split Pea Soup with Kielbasa


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. Yield: 8 servings (2 quarts).

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