Simple Split Pea Soup with Turkey Sausage

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This post was written by: Pat Kennelly

Simple Split Pea Soup

• 2 cups dried split peas
• 2 T olive oil
• 2 garlic cloves, finely chopped
• 1 medium onion, small dice
• 2 stalks celery, include tops finely chopped
• 3 large carrots, finely diced
• 1 tsp thyme
• 3 or 4 bay leaves
• 1 pound turkey sausage
• salt and pepper to taste
• 1 tsp. fennel and/or 1 tsp. crushed red pepper for a spicier soup

1. Sort and wash the peas in cold running water.

2. Saute carrots, celery, onion and garlic in olive oil for 10 minutes or until onion is translucent.

3. Add peas, stock, thyme and bay leaves.

4. Bring to a boil. Turn down to simmer and cook until peas are soft (approximately one hour). Puree if you like a thinner soup, remove the bay leaves first.

5. Saute turkey sausage in 1 T olive oil until fully cooked. Add to pea soup and simmer for approximately 15 minutes.

6. Soup may be thinned with additional stock if necessary.

Serve hot with rye bread and a spinach salad.

Too much work?… try Toni’s mix for a great cause! Perfect for the crockpot.

Women’s Bean Project Toni’s 10 Bean Soup