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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.
Serves 10 or more
- 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
- 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.
- Add the sausage and brown on all sides. (about 5 minutes)
- Lower the heat to medium/low and add the onion and cook until softened, stirring occasionally (about 5 minutes)
- Add the tomatoes and cook for about 10 minutes and then add the water and the broth.
- Add the peas and bring to a gentle boil and cook for about two hours or until the peas are tender.
- Season with salt and pepper to taste, pour into individual bows and finish with the parsley.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup