Give Peas a Chance: Split Pea & Sausage Soup

 

Brain:  "Are you pondering what I'm pondering?"

Pinky:  "I think so, Brain, but if we give peas a chance, won't the carrots get jealous?"

 

I've always thought that split pea soup couldn't be split pea soup without chunks of ham in it until the other day when I had no ham in the freezer but did have a roll of light country (sage) sausage.  I may never use ham again!  The sausage and all of its seasonings added a depth of well-roundedness to the soup that the ham just doesn't quite make.  Viva la sausage!

 

Split Pea & Light Sausage Soup

Recipe by Glenna Anderson Muse

• 1 lb dried split peas
• 8 oz light pork sausage (such as Jimmy Dean Pork Light Sausage)
• 32 oz chicken broth
• 2 cups water
• 1 clove garlic, minced
• 1/2 cup carrots, diced
• 1/2 cup onions, diced
• 1/2 cup celery, diced
• 1 Tbsp salt free Cavender's Greek Seasoning or (1 tsp oregano, 1 tsp ground black pepper, 1/2 tsp paprika 1 tsp honey)
• 2 tsp salt

**This soup can be made in either a dutch oven on the stove top or in the crockpot.  Directions for both methods are found below.

Stove Top Directions:

In dutch oven over medium heat, brown sausage.  Add onions, celery, and carrots, and saute' until tender (add a little olive oil if needed to keep vegetables from sticking).  Add rest of ingredients and bring to boil. Turn heat down until a low simmer is reached.  Simmer for 1 hour or until split peas are rehydrated and tender.  If soup becomes too thick, add a little water.

Crockpot Directions: 

Put all ingredients in crockpot, crumbling sausage into the bottom first. Turn on high and cook for 4-5 hours or low for 7-8 hours until peas are rehydrated and all the vegetables are tender.

Makes approx. 8 cups

Nutrition information per 1 cup serving:  Calories: 229;  Protein:  16;  Carbs:  35:  Fat:  3;  Fiber:  15;  Weight Watchers Points:  5.

This soup is a very good source of protein, vitamin K, folate, copper, manganese, and dietary fiber, and is low in saturated fat.