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
Ingredients
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1 pound
split peas
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1 pound
Sweet Italian Sausage - cut into bite sized pieces
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1/4 cup
Olive Oil
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14 ounces
Crushed Organic canned tomatoes
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1
Small sweet onion or shallot - finely chopped
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1
large garlic clove - finely chopped
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1 pinch
Red pepper flakes
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4 cups
Organic chicken broth
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4 cups
Water
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2 sprigs
parsley - stems removed and chopped
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1 pinch
Salt and pepper to taste
Directions
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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.
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Add the sausage and brown on all sides. (about 5 minutes)
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Lower the heat to medium/low and add the onion and cook until softened, stirring occasionally (about 5 minutes)
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Add the tomatoes and cook for about 10 minutes and then add the water and the broth.
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Add the peas and bring to a gentle boil and cook for about two hours or until the peas are tender.
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Season with salt and pepper to taste, pour into individual bows and finish with the parsley.
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