Split Pea Soup With Kielbasa

6
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In

Recipe: #36346

January 23, 2021

Categories: Dutch Oven, Stove Top



"Recipe source: local newspaper"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (660.4 g)
  • Calories 492.6
  • Total Fat - 19.6 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 20 mg
  • Sodium - 2800.9 mg
  • Total Carbohydrate - 67.2 g
  • Dietary Fiber - 5.3 g
  • Sugars - 40.2 g
  • Protein - 13.3 g
  • Calcium - 89 mg
  • Iron - 3.1 mg
  • Vitamin C - 44.5 mg
  • Thiamin - 0.5 mg

Step 1

In a dutch oven over medium high heat add the olive oil and then add the vegetables (leeks - onion) and cook for 5-10 minutes or until the vegetables are tender and then add the garlic and cook stirring one more minute.

Step 2

Stir in the washed dried green peas and cook stirring one minute and then add the chicken broth and 2 cups water and the next 5 ingredients (-pepper) and bring to a boil; reduce heat and simmer partially covered for 1 1/4 hours, stirring occasionally until please and tender. Discard spices (it is helpful if spices are placed in a spice bag to make for easy removal) along with the ham hock. Puree 2 cups of the soup either in a blender or food processor, but I use a hand held blender to puree about 2 cups of the soup (if using a hand held processor it eliminates putting the pureed soup back into the soup). You may need to add more water or broth as it gets thick.

Step 3

In a skillet over medium heat add 2 tablespoons oil and then add the sliced kielbasa and cook for about 5 minutes or until browned.

Step 4

Serve soup with the kielbasa and parsley (if desired).

Tips & Variations


No special items needed.

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