Active Time: :15 MinsTotal Time:55 Mins
Yield: :Serves 6
This split pea soup gets extra flavor from Conecuh sausage. Conecuh sausage has a bold, hickory-smoked flavor that is ideal for hearty soups and stews, and narrow size, which makes it easier to eat with a spoon. Conecuh is made in Alabama and sold in grocery stores throughout the South. If you can’t find it, substitute your favorite smoked sausage.
- 1 teaspoon extra-virgin olive oil, plus more for serving
- 1 pound smoked sausage, sliced into 1/2-inch rounds
- 1large yellow onion, chopped (2 cups)
- 2medium carrots, chopped (2/3 cup)
- 2celery stalks, chopped (1/2 cup)
- 2large garlic cloves, minced (1 Tbsp.)
- 1 pound dried split peas, rinsed and picked over
- 6 cups lower-sodium chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, plus more for serving
- 2bay leaves
How to Make It
Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often, until browned, 5 to 6 minutes. Remove sausage, and set aside.
Add onion, carrots, celery, and garlic to Dutch oven. Cook, stirring often, until tender, about 5 minutes. Stir in split peas, broth, salt, pepper, and bay leaves. Bring to a boil over medium-high.
Stir in cooked sausage. Reduce heat to medium-low. Simmer, stirring occasionally, until peas are tender, about 40 minutes. Remove and discard bay leaves. Spoon soup evenly into 6 bowls.
Drizzle with additional oil, and sprinkle with additional pepper.
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