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Dutch Split Pea Soup

the.instructor's picture
  Leeks 1 Pound
  Sliced bacon 1⁄2 Pound, chopped
  Peeled diced celery root/Chopped celery 2 Cup (32 tbs)
  Onion 1⁄2 Pound, chopped (1 Large)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Green split peas 1 Pound, sorted of debris and rinsed
  Regular strength chicken broth 1 Quart
  Kielbasa 1 Pound, sliced 1/2 inch thick (Polish)
  Parsley sprigs 3
  Pepper To Taste

Cut off and discard tough green tops, outer leaves, and root ends from leeks.
Split leeks lengthwise and rinse well; slice thinly and set aside.
In a 5- to 6-quart pan over medium-high heat, stir bacon often until brown.
With a slotted spoon, transfer bacon to paper towels; set aside.
Discard all but 2 tablespoons fat from pan.
To pan, add leeks, celery root, onion, and chopped parsley.
Stir often over medium heat until vegetables are limp, about 15 minutes.
Return bacon to pan with split peas, broth, and 1 quart water.
Bring to a boil over high heat.
Cover and simmer until peas are mostly dissolved, about 1 1/2 hours; stir soup occasionally.
Add kielbasa.
Stir often until sausage is hot, about 10 minutes longer.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 250 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 27 mg9%

Sodium 685.2 mg28.6%

Total Carbohydrates 30 g10.1%

Dietary Fiber 9.8 g39%

Sugars 5.4 g

Protein 15 g29.7%

Vitamin A 13.1% Vitamin C 23.7%

Calcium 5.6% Iron 15.8%

*Based on a 2000 Calorie diet

Dutch Split Pea Soup Recipe