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Split Pea Soup With Sausage Balls

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Ingredients
  Chicken stock 8 Cup (128 tbs)
  Green split peas 2 Cup (32 tbs)
  Diced carrots 1 Cup (16 tbs)
  Diced peeled potato 1 Cup (16 tbs)
  Diced celery with leaves 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Dried thyme 1⁄2 Teaspoon
  Dried savory 1⁄4 Teaspoon
For sausage balls
  Bulk sausage 1 Pound
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Vegetable oil 4 Teaspoon
Directions

Sausage Balls: In bowl, mix sausage, parsley, salt and thyme; shape into 3/4-inch (2 cm) balls. In large nonstick skillet, heat oil over medium heat; cook sausage balls, in batches if necessary, until browned all over, about 5 minutes. Set aside.
In large heavy saucepan or Dutch oven, bring stock to boil; gradually add split peas. Skim off foam. Add sausage balls; reduce heat, cover and simmer for 30 minutes or until peas are tender. Add carrots, potato, celery, onion, thyme and savory; simmer, covered, until vegetables are tender, about 15 minutes. Season with salt and pepper to taste.

Recipe Summary

Cuisine: 
Canadian
Method: 
Stir Fried
Ingredient: 
Pea

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