Split Pea and Sausage Soup

561 of 1,000 Cookbook Challenge

Green and Yellow Split Pea Soup p.163

INGREDIENTS:

2 tbls olive oil

1 medium onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

1 medium potato, peeled and cut into ¼-inch dice

8 oz green split peas, picked over, rinsed and drained

8 oz yellow split peas, picked over, rinsed and drained

7 cups water

1 bay leaf

1 tsp salt

¼ tsp pepper

8 oz sliced vegan kielbasa * optional (substituted for vegan Italian sausage)

DIRECTIONS:

- In a large soup pot, heat the oil over medium heat.

- Add the onion, carrot, and celery.

- Cook, stirring often, until softened, about 5 minutes.

- Add potato, green split peas, yellow split peas, water, bay leaf, salt and pepper.

- Bring to a boil.

- Reduce heat to low and simmer, stirring occasionally, until peas are very soft and soup is thickened, about 1 hour.

- (While this was happening, I cooked the sausage in a skillet over medium heat until the edges were crisp. This added a bit of texture.)

- Add the vegan kielbasa to the thickened soup, if using.

- Simmer for another 15 to 20 minutes, adding more water if soup becomes too thick.

- Remove and discard the bay leaf.

- Taste, adjusting seasonings if necessary.

- Serve.

PERSONAL THOUGHTS:

I wasn't the biggest fan of this soup. I felt like this sausage wasn't needed and the flavors were a little bland. My husband however enjoyed it. He described it as a mashed potato soup with sausage, and ate most of it.

~~~ #LouisianaVegan