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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Turkey kielbasa brings great flavor to this simple split pea soup. Itâs been a hit with my entire familyâeven our picky toddler enjoys it. âSandra Bonde of Brainerd, Minnesota Ingredients:
2 celery ribs, thinly sliced |
1 medium onion, chopped |
1 package (16 ounces) dried green split peas |
9 cups water, divided |
1 package (14 ounces) smoked turkey kielbasa, halved and sliced |
4 medium carrots, halved and thinly sliced |
2 medium potatoes, peeled and cubed |
1 tablespoon minced fresh parsley |
1 teaspoon dried basil |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
Directions:
1. In a 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; cover and simmer for 25 minutes.
2. Stir in the kielbasa, carrots, potatoes, parsley, basil, salt, pepper and remaining water. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until peas and vegetables are tender. Yield: 12 servings (3 quarts).
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