split pea soup

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. To inspire you, take a look at what I made as a variation of split pea soup.

1 lb of split peas (rinsed and any small stones removed)
¼ cup of olive oil
1 lb. of your favorite sausage (cut into bite sized pieces)
Half a small onion (or shallot) medium diced
1 fresh garlic clove (fine diced)
Pinch of red pepper flakes
Half of a 28 oz. can of crushed tomatoes
Tablespoon or two of chicken base (or bouillon)
8 cups water
Season to taste
Finish with chopped fresh parsley
In a medium/large saucepan, over medium/high heat add ¼ cup of olive oil or just enough to cover the bottom of the pan.
Add the sausage and brown on all sides. Add onion and cook until softened (about 5 minutes)
Add the pepper flakes and the garlic. Cook for a few seconds, quickly followed by the tomatoes (this will prevent the garlic from burning) cook for about 5 minutes and then add the water.
Bring to a boil and add the chicken base. Stir and add the peas.
Lower the heat to a gentle boil and cook for about two hours or so or until the peas arrive at your desired level of doneness. Add more chicken base or water if needed and season to taste. Serve in individual bowls and finish with parsley.
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