Split Pea And Lentil Soup With Homemade Sausage Food

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.

LENTIL AND SPLIT PEA SOUP

Steps:

• Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 ½ tblsps of fat; add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup and remove any meat attached to bone; cube meat and return to soup along with chopped up bacon; season to taste with salt and pepper.
• Freezer Note: Making up a double batch of soup is economical of energy and time - you'll do slightly more work now, use the same amount of energy to cook, and save yourself time and energy later on, when you want a quick, nutritious dinner. Just defrost in microwave, reheat well and serve

SPLIT PEA AND LENTIL SOUP WITH HOMEMADE SAUSAGE

Steps:

• In a pot sweat the onion, celery, carrot and garlic in the butter and oil with the lid until the vegetables are softened. Add the broth and ham hock and bring mixture to simmer. Add the lentils, split peas, thyme and rosemary and simmer uncovered for 1 hour or until lentils and peas are tender. Make the sausage mixture: While the soup is simmering, combine in a bowl the salt, red pepper flakes, garlic, fennel seeds, Marsala, paprika and add the pork. Mix well, then grind once in a meat grinder on the coarse setting. (May be ground in a food processor, pulsing until ground coarse and well combined.) Transfer mixture to jelly roll pan, spreading evenly. Bake in a preheated 375 degree oven until cooked through. Transfer to a bowl with slotted spoon. Spoon the soup into bowls, top with some of the sausage mixture and serve.

CREAMY SPLIT PEA & LENTIL SOUP

Steps:

• Cook your peas and lentils, in the water and broth in a large pot over medium heat for 90 minutes to two hours, or until soft. Do not drain. Transfer to a large bowl and set aside.
• In a saute pan, heat the oil. When heated, saute the onion, carrot, and celery with the bay leaves until soft. Make sure you remove the bay leaves.
• Puree the vegetables in a blender until smooth. Move to a large pot. Puree the peas and lentils in batches in the blender until smooth. Add that to the vegetable puree, and cook over medium low heat until warm. Serve in bowls.
• Enjoy!

CROCK POT SPLIT PEA AND LENTIL SOUP

Steps:

• Dump it all in the crock pot.
• Cook on high for 8 hours or until beans are soft.
• If you like it creamy, puree some or all of it with an immersion (hand held stick) blender.
• If you don't have Italian seasoning, any combination of oregano, basil, sage, rosemary, thyme and marjoram will work.
• Serve with crispy French or Italian bread.