Split Pea Soup With Sausage Recipe

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Split Pea Soup With Sausage Ingredients

2 cup split peas, rinsed
6 cup water
1 tsp salt
1/2 tsp ground cumin, or to taste
1 lb pork sausage

A Recipe for
Split Pea Soup With Sausage

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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This Recipe for Split Pea Soup With Sausage is one of thousands in the Recipes-to-go Meat Cookbook.

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When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

Split Pea Soup With Sausage Recipe
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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
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Split Pea Soup With Sausage

I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.
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Split Pea Soup With Sausage Directions

Soak split peas in water 2 hours. Place peas with soaking water,
salt and cumin to taste in medium saucepan. Simmer, covered, about 1
1/2 hours or until smooth and soft, stirring occasionally. Add more
water if needed for soupy consistency. Adjust seasonings to taste.
Just before serving, pan-fry chopped sausage until done. Serve
soup in individual bowls. Sprinkle cooked sausage over soup. Makes 6
servings.
Each serving contains about: 515 calories; 918 mg sodium; 43 mg
cholesterol; 24 grams fat; 51 grams carbohydrates; 26 grams protein;
2.47 grams fiber.

Serves: 6

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Split Pea Soup With Sausage Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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