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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This wonderful soup is flavored with the taste of turkey kielbasa. This is a different twist on the staple soup and one I am eager to try. I'm saving the recipe here so I have a chance to do so. This recipe appears in TOH Comfort Food magazine and was submittef by Sandra Bonds. Ingredients:
2 celery ribs, thinly sliced |
1 medium onion, chopped |
1 (16 ounce) package dried green split peas |
9 cups water, divided |
1 lb smoked turkey kielbasa, halved and sliced |
4 medium carrots, halved and sliced |
2 medium potatoes, peeled and cubed |
1 tablespoon fresh parsley, minced |
1 teaspoon dried basil |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
Directions:
1. In a soup kettle or Dutch oven, coated with cooking spray, cook celery and onion until tender. Stir in split peas and 6 cups water. Bring to a boil. Reduce heat and simmer 25 minutes.
2. Stir in the kielbasa, carrots, potatoes, parsley, basil, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until peas and vegetables are tender.
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