Soup is a satisfying, comforting meal to share with loved ones, and I’m willing to bet that many of us have a bag or two of dried legumes or beans hiding away in the far reaches of our pantries. The wonderful thing about dried beans/legumes is that they last a long time, so shelf stability isn’t a worry. Despite the challenges of having to stay at home for long durations of time, there are a few silver linings that I’ve found along the way; use what you have so nothing goes to waste and push yourself to be creative with the food that you do have on hand. You’ll be thankful that you did!
Here are a few of my cook’s tips:
- If you don’t have sausage on hand, you can also use a ham steak, cut into pieces, or even ground beef or turkey
- Split peas don’t require soaking, so this recipe can be ready in just over an hour.
- If you are vegetarian, you can omit the meat altogether and use vegetable broth instead of chicken
- This recipe makes quite a large amount. Keep leftover soup in a container in the fridge or you can even freeze.
Green Split Pea & Sausage Soup
- 1 pound sweet or hot Italian sausage (I had sweet in the freezer, so that's what I used), removed from casing
- 1 bag green split peas
- 1 medium onion, finely chopped
- 2 garlic cloves, smashed
- 1/2 cup white wine
- 4 carrots, chopped
- 2 Tbsp. unsalted butter
- 1 bay leaf
- Crushed red pepper flakes
- Freshly ground black pepper
- Sea salt
- Chicken broth or water with dissolved bouillon
- Step 1 Begin by sautéing the sausage in a small amount of canola or vegetable oil in 5 quart soup pot. Break up the links into small pieces as the sausage browns. Once the sausage is deeply browned, remove it with a slotted spoon onto a paper towel lined plate and set aside. Drain all but a tablespoon or so of the fat from the pot and pour in the white wine to deglaze. Allow the wine to reduce by half, all the while using your wooden spoon to scrape up the bits of browned sausage from the pot.
- Step 2 Add the butter to the pot along with the onions, garlic and carrots. Season with salt, black pepper and red pepper. Allow to soften over medium heat for several minutes, stirring often.
- Step 3 Add the bag of peas to the pot with the vegetables and mix gently to incorporate. Add the sausage back to the pot.
- Step 4 Cover with chicken broth or water (you’ll need about 64 ounces of broth or water, roughly). Season with additional salt and pepper, add the bay leaf, stir well and cover. Bring to a boil. Reduce to a simmer and cook, covered, until the peas are soft but not mushy, about one hour.
- Step 5 Serve with crushed gluten free crackers or oyster crackers on top.