SPLIT PEA SOUP WITH SAUSAGE RECIPE
A split pea soup recipe where no ham bone is required. It includes sausage for a great flavor.
Provided by Jennifer Soltys
Categories Lunch and Dinner
Time 2h30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 239 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 11 grams fat, Fiber 8 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 serving, Sodium 1324 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SPLIT PEA SAUSAGE SOUP
Meet the Cook: When my husband and I eat out and enjoy a dish, I go home and try to duplicate it. That's how I came up with this recipe. While it's good at any time, we like it full and hearty over the winter. Our three children are grown. Now, we keep busy watching their children - our six grandchildren - grow. -Donna Mae Young, Menomonie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 387 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 933mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 16g fiber), Protein 22g protein.
PEA SOUP WITH SAUSAGE - CROCK POT
Make and share this Pea Soup With Sausage - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat small fry pan over medium heat.
- Add sausage, cook 5 to 8 minutes or until browned.
- Drain well.
- Combine sausage and remaining ingredients in slow cooker.
- Cover and cook on low 4 to 5 hours or until peas are tender.
- Turn off heat.
- Remove and discard bay leaf.
- Cover and let stand 15 minutes to thicken.
Nutrition Facts : Calories 425.1, Fat 13.1, SaturatedFat 4.1, Cholesterol 24.5, Sodium 416.6, Carbohydrate 52.4, Fiber 20.7, Sugar 9.1, Protein 26.7
SPLIT PEA SOUP WITH SMOKED SAUSAGE AND GREENS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Quick & Easy High Fiber Lunch Sausage Kale Pea Boil Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 5
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.
SPLIT PEA SOUP WITH SAUSAGE AND POTATO
Provided by Shari Ledwidge
Categories Bean Pork Potato Sauté Dinner Lunch Sausage Pea Winter Potluck Bon Appétit Arizona Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 6
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.
SPLIT PEA SOUP WITH TURKEY SAUSAGE
Make and share this Split Pea Soup With Turkey Sausage recipe from Food.com.
Provided by Team Rocco
Categories < 4 Hours
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Begin sauteeing sausage in little bit of oil, until browned over medium high heat.
- Add onion, carrot, celery, potatoes, and garlic.
- Cook about 5 minutes or until ingredients begin to soften.
- Combine split peas, water, and broth and bring to boil.
- Simmer covered for 1 1/2 hours.
- Uncover and cook for about 30 minutes or until soup slightly thickens.
SPLIT PEA SOUP WITH GOUDA-SAUSAGE TOASTS
Made this for co-workers and even those who claim a dislike for peas went back for more! Most of the time I omit the toasts because the soup with the melted gouda is sublime! But the toast made a very nice presentation.
Provided by Tastings by CeCe
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 9 ingredients in heavy soup pot or Dutch oven. Bring to boil over high heat. Cover pot; reduce heat to low and simmer until peas are tender, stirring occasionally, about 1 hour.
- Transfer sausage to large plate; cut into bite-size pieces. Reserve 1/4 of sausage pieces; return remaining sausage to soup. Add 1 cup Gouda to soup and stir until melted. Thin soup to desired consistency with water if necessary. Season with salt and pepper. Keep warm.
- Preheat broiler. Mix remaining 1 1/2 cups Gouda with reserved sausage pieces. Spread generous amount of mustard on bread slices. Top with Gouda-sausage mixture. Broil until cheese melts and begins to brown. Serve soup, passing toasts separately.
Nutrition Facts : Calories 466.1, Fat 20, SaturatedFat 6.9, Cholesterol 38.7, Sodium 943.4, Carbohydrate 42.2, Fiber 15.4, Sugar 6.4, Protein 31.2
SAVORY SPLIT PEA SOUP WITH SMOKED SAUSAGE
Make and share this Savory Split Pea Soup With Smoked Sausage recipe from Food.com.
Provided by ChefWhiz
Categories Vegetable
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Warm a small skillet over medium heat.
- Add sausage and cook 5-8 minutes or until browned; drain well.
- Put sausage and remaining ingredients in slow cooker.
- Cover and cook on Low 4-5 hours or until peas are tender.
- Turn heat off and remove and discard bay leaf.
- Cover and let stand 15 minutes to thicken.
Nutrition Facts : Calories 455, Fat 14.4, SaturatedFat 4.9, Cholesterol 27.3, Sodium 680.7, Carbohydrate 53.1, Fiber 20.6, Sugar 8.6, Protein 30.4
SPLIT PEA SOUP WITH SAUSAGE AND POTATO
Make and share this Split Pea Soup With Sausage and Potato recipe from Food.com.
Provided by Nolita_Food
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
SLOW COOKER SPLIT PEA SAUSAGE SOUP
This is a soup I have come up with myself that everyone in my house will eat.
Provided by Dorothy Ingersoll
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 411.5 calories, Carbohydrate 50.8 g, Cholesterol 37.3 mg, Fat 13.1 g, Fiber 16.8 g, Protein 23.9 g, SaturatedFat 4.6 g, Sodium 1492.4 mg, Sugar 8.7 g
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- In a large heavy pot, brown the sausage over medium heat, turning occasionally, until golden, about 6 minutes. Transfer the sausage to paper towels to drain, keep the fat in the pot.
- Stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the carrots, celery, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. In a blender, puree the soup in batches until smooth. Stir in the reserved sausage and cook until the sausage is warmed through, about 2 minutes. Season the soup with salt and pepper to taste and serve.
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- Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often, until browned, 5 to 6 minutes. Remove sausage, and set aside.
- Add onion, carrots, celery, and garlic to Dutch oven. Cook, stirring often, until tender, about 5 minutes. Stir in split peas, broth, salt, pepper, and bay leaves. Bring to a boil over medium-high.
- Stir in cooked sausage. Reduce heat to medium-low. Simmer, stirring occasionally, until peas are tender, about 40 minutes. Remove and discard bay leaves. Spoon soup evenly into 6 bowls.
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