October 25th, 2009

The Perfect Split Pea Soup Recipe for a Chilly Evening

by Jacqueline Whitmore
Jacqueline's delicious split pea soup with Italian sausage

Jacqueline’s delicious split pea soup with Italian sausage

When I think of the holidays I think of soup.  And I absolutely love making split pea soup for family and friends. It’s one of those comfort foods that warms the stomach and soothes the soul. If you would like to make this delicious soup, here’s my recipe:

What you’ll need:

12 oz. package of dry split green peas.  Wash and drain.  (I use Conchita brand but any brand will do.)

Half package of Jimmy Dean Italian Pork Sausage (you may delete this ingredient if you are a vegetarian.)

Half of a sweet onion (chopped)

3 cloves of garlic (crushed)

1 bay leaf

3 large, peeled and chopped carrots

1/2 tsp. of crushed red pepper

5 cups of chicken stock

2 tbsp. olive oil

2 tsp. salt

pepper to taste

Directions: Heat olive oil in a large soup pot over medium heat. Add sausage and cook until brown.  Remove sausage.  Add onion and garlic to the leftover oil.  Heat for about five minutes over medium heat or until brown.  Add chicken stock, cooked sausage, split green peas, carrots, salt, pepper, bayleaf and pepper flakes.  Bring to boil.  Then simmer on low for two to three hours.  Stir occasionally.

Sprinkle grated Pecorino Romano cheese and garlic croutons on top (I use Locatelli brand)

Instead of using croutons, I served this soup with crackers.  I also served chicken, almond, grape salad on the side.


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