Savory Soup Sunday: Split Pea and Kielbasa Soup

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One of the best reasons to make your own soup, rather than rely on that stuff in cans, is so you can make it the way you like it. Which brings me to this week’s entry in Savory Soup Sunday–Split Pea and Kielbasa Soup.

Split Pea and Kielbasa Soup

The difference is immediately noticeable. The classic split pea soup usually features peas that have been cooked to almost mush state and then pureed. It’s also often made using a ham bone. While I don’t eat ham, I do like that form of split pea soup, but not enough to make it. So I made adaptations, including using turkey kielbasa.

First, I used turkey kielbasa instead of ham or other pork product. Of course, you could use another meat or leave it out. And while I used chicken stock, if you want to make it vegetarian, use veggie stock. And, as you can see, I left the split peas as they are–no smooshing here.

Begin by browning off meat products, if using. Then add the stock and all the other ingredients. Bring to a boil, cover, and simmer until done. That’s really how easy it is.

As for serving, it’s good on its own and even with some sourdough bread, My favorite way is to add some shaved Parmesan cheese on top. A few fresh spinach leaves is also a good, healthy addition to this hearty, warming soup. Here’s my version.

© Copyright 2018 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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