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Split Pea-Vegetable Soup

American.foodie's picture
  Water 8 Cup (128 tbs)
  Dried split peas 1 Pound (About About 2 1/4 Cups)
  Smoked polish sausages 1 Pound, fully cooked (Kielbasa)
  Onion 1 Large, chopped (About 1 Cup)
  Celery stalks 2 , sliced (About 1 Cup)
  Potatoes 2 Large, cut into 1/2-inch pieces
  Rutabaga 1 Small, cut into 1/2-inch pieces
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Tomatoes 2 Medium, cut into 1/2-inch pieces

Heat water and peas to boiling in 4-quart Dutch oven.
Boil 2 minutes; remove from heat.
Cover and let stand 1 hour.
Heat to boiling; reduce heat.
Cover and simmer until peas are tender, about 1 hour.
Skim off foam if necessary.
Cut sausages into 1/2-inch thick slices; cut each slice into halves.
Cook and stir sausages, onion and celery until sausage is hot, about 15 minutes.
Remove sausage mixture from skillet with slotted spoon.
Stir sausage mixture, potatoes, rutabaga, salt and pepper into peas.
Heat to boiling; reduce heat.
Cover and simmer until vegetables are tender, about 30 minutes.
Stir in tomatoes; cook uncovered 5 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2256 Calories from Fat 733

% Daily Value*

Total Fat 79 g121.9%

Saturated Fat 27.1 g135.5%

Trans Fat 0 g

Cholesterol 533.3 mg177.8%

Sodium 7621.3 mg317.6%

Total Carbohydrates 311 g103.6%

Dietary Fiber 38.1 g152.6%

Sugars 68.6 g

Protein 108 g216.8%

Vitamin A 48.6% Vitamin C 371%

Calcium 61.2% Iron 39.8%

*Based on a 2000 Calorie diet

Split Pea-Vegetable Soup Recipe