Split Pea Soup Recipe with Picture

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Split Pea Soup

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Yield: 12-16 servings

Cook Time: 1 hour

Tips: To thin soup, stir in a little water at a time while reheating until you reach desired consistency.

Suggestion: Delicious served with Corn bread or other bread and/or a salad.

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Split Pea Soup is delicious with split peas alone, or with other vegetables such as potatoes,

carrots, celery and onions. You can also add chunks of ham, ham hocks, bacon or smoked sausage to give this soup for even more great flavor, texture and color.

As the photo shows above, this Split Pea Soup recipe includes potatoes and carrots and bite-size pieces of smoked sausage, though you can substitute with any other of the other vegetables and/or meats previously mentioned. Smoked sausage comes in a numerous varieties, including chicken, turkey, pork and beef - and all taste wonderful with this soup.

Unlike other legumes (such as navy beans, great northern beans, etc.), split peas don't

need to be presoaked before cooking, so you can have a pot of hot and steamy split pea soup in about one hour!

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Ingredients

1 16-oz. bag split green split peas

8 cups water

2/3 cups sliced carrots

2/3 cups chopped potatoes

2/3 cups chopped smoked sausage

2 teaspoons minced garlic

1/4 teaspoon onion powder

2 bay leaves

salt and pepper to taste

Directions

Rinse and sort split peas, then add to a large soup pot. Add water, carrots, potatoes, smoked sausage, onion powder. Bring to a boil, then reduce heat to low and cover. Simmer for 1 hour or until peas are soft, stirring occasionally.

Soup will thicken after sitting or refrigeration. To thin, simply reheat, stirring in small amounts of water at a time until you reach desired consistency.

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