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Smoky Split Pea and Sausage Soup




Source of Recipe


Southern Living, Jan. 2019






List of Ingredients



• 1 tsp olive oil
  
• 1 lb smoked sausage, sliced into 1/2 inch rounds
  
• 1 large yellow onion, chopped
  
• 2 meduium carrots, chopped
  
• 2 celery stalks, chopped
  
• 2 large garlic cloves, minced
  
• 1 lb. dried split peas, rinsed and picked over
  
• 6 cups low sodium chicken broth
  
• 1 tsp kosher salt
  
• 1/4 tsp black pepper
  
• 2 bay leaves
  






Instructions



1. Heat oil in a large Dutch oven over medium-high. Add sausage, cook stirring often, until browned 5-6 minutes. Remove sausage, and set aside.
   
2. Add onion, carrots, celery and garlic to Dutch oven. Cook, stirring often, until tender about 5 minutes. Stir in split peas, broth, salt pepper and bay leaves. Bring to a boil over medium-high heat.
   
3. Stir in cooked sausage. Reduce heat to mediumlow. Simmer stirring occasionally until peas are tender, about 40 minutes. Remove and discard bay leaves.