Description
From Southern Living 2019, this is a winter-warming soup! I like using a spicy turkey sausage!
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Directions
Heat oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring often until browned. Remove sausage and set aside.
Add onion, carrots, celery and garlic to pan. Cook, stirring often until tender, about 5 minutes. Stir in the split peas, broth, salt, pepper and bay leaves. Bring to a boil over medium-high heat.
Stir in cooked sausage and reduce heat to medium-low. Simmer, stirring occasionally until peas are tender. Remove and discard bay leaves. Sprinkle with additional pepper, if desired. Makes about 6 servings.
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Ingredients
 1 tsp. olive oil
1 pound smoked sausage, sliced into 1/2 inch rounds
1 large yellow onion, chopped (2 cups)
2 medium carrots, chopped ( 2/3-1 cup)
2 celery stalks chopped, (1/2 cup)
2 large garlic cloves, minced
1 pound dried split peas, rinsed and picked over
6 cups chicken broth
1/2-1 tsp. salt
1/4 tsp. ground black pepper
2 bay leaves
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