Split Pea and Kielbasa Soup

Split Pea and Kielbasa Soup

A hearty and healthy variation of split pea soup. Leave the meat out, use veggie stock, and you have a vegetarian option.


  • 1 tablespoon canola or vegetable oil
  • 8 ounces turkey kielbasa, sliced
  • 8 ounces dry split peas, sorted and rinsed well
  • 4 cups chicken or vegetable stock
  • 2 carrots, peeled and sliced
  • 1 celery stalk, sliced
  • 2 tablespoons dried parsley
  • 1 tablespoon dried minced onion
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • fresh spinach and Parmesan cheese for toppings (optional)
  • salt and pepper to taste


  1. Heat the oil in a large saucepan on medium. Add the turkey kielbasa and saute until lightly browned.
  2. Add all the remaining ingredients except the stock and topping ingredients (if using), and sweat briefly. Don't let them get color.
  3. Carefully pour in the stock. Bring to a boil on medium high.
  4. Cover, reduce heat, and simmer until the split peas and vegetables are done.
  5. Check for seasonings.
  6. Serve hot, topping each bowl as desired.


If using meat, feel free to use any kind you like. If it has a lot of fat, drain after browning.

And, of course, use the amounts of herbs and spices that suit your taste.

Top with Parmesan cheese and some spinach for added punch.


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