SPLIT PEA SOUP WITH SAUSAGE AND POTATO

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Split Pea Soup with Sausage and Potato image

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

5 fully cooked spicy smoked sausage links (such as andouille or hot links), cut into 1/2-inch cubes
1 12-ounce russet potato, peeled, diced
1 large onion, chopped
1 1/2 teaspoons chopped fresh rosemary
1 1/4 cups green split peas, rinsed
4 cups low-salt chicken broth

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.

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    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #soups-stews     #beans     #pork     #easy     #dietary     #low-cholesterol     #low-calorie     #inexpensive     #healthy-2     #low-in-something     #meat     #pork-sausage     #4-hours-or-less

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