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.
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.