Split Pea & Tomato Soup with Sweet Sausage

September 22, 2013

Author Notes: Every autumn, as the weather begins to get nippy and the air is crisp, I’m delighted because now I can begin to make soup. And if there’s any recipe that is open to countless variations, it’s soup. In this one, I mix two of my favorites, split peas and tomato and the sausage gives it intense flavor.
Silvia

Serves: 10 or more

Ingredients

  • 1 pound split peas
  • 1 pound Sweet Italian Sausage - cut into bite sized pieces
  • 1/4 cup Olive Oil
  • 14 ounces Crushed Organic canned tomatoes
  • 1 Small sweet onion or shallot - finely chopped
  • 1 large garlic clove - finely chopped
  • 1 pinch Red pepper flakes
  • 4 cups Organic chicken broth
  • 4 cups Water
  • 2 sprigs parsley - stems removed and chopped
  • 1 pinch Salt and pepper to taste
In This Recipe

Directions

  1. Place a medium/large saucepan, over medium/high heat add ¼ cup of olive oil or just enough to cover the bottom of the pan and heat until hot but not smoking.
  2. Add the sausage and brown on all sides. (about 5 minutes)
  3. Lower the heat to medium/low and add the onion and cook until softened, stirring occasionally (about 5 minutes)
  4. Add the tomatoes and cook for about 10 minutes and then add the water and the broth.
  5. Add the peas and bring to a gentle boil and cook for about two hours or until the peas are tender.
  6. Season with salt and pepper to taste, pour into individual bows and finish with the parsley.

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