Yellow Split Pea Kale And Italian Sausage Soup Food

ITALIAN SAUSAGE KALE SOUP

Steps:

• In a 6-qt. stockpot, cook sausage and onion over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon., Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer., Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until kale is tender, 15-20 minutes.

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.

SPLIT PEA SOUP MILANO

Steps:

• Combine cubes, peas, water and salt and pepper. Bring to boil and simmer for 30 minutes. stirring occasionally.
• Brown sausage, celery, onion, pepper and garlic, add to soup and add wine.
• Simmer for 15 minutes to blend flavors and top with parmesan cheese.

SLOW COOKER SPLIT PEA SAUSAGE SOUP

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.

YELLOW SPLIT PEA SOUP

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

YELLOW SPLIT-PEA SOUP WITH SWEET POTATOES AND KALE

Steps:

• Spray a large soup pot with cooking spray and heat on medium.
• Saute onions for 5 minutes or until they become translucent.
• Push onions to the side of the pot and add the cumin seeds and mustard seeds to the bottom-center of the pot. Add vegetable oil on top of cumin seeds and mustard seeds and stir lightly. When the mustard seeds begin to pop, stir the onions into the seed mixture.
• Add the ginger and garlic and cook for one more minute.
• Add sweet potatoes, water, split peas, and one tablespoon of curry powder (or garam masala). Stir well.
• Cover the pot and simmer for one hour. Stir regularly to ensure that the split peas don't stick to the pot. Add more water if necessary.
• Stir kale into the soup and cover. Cook for 10 additional minutes on low (or slightly less time if you want the kale to retain any crunch).