Monday, October 20, 2008

Kielbasa Split Pea Soup

This is another recipe from Taste of Home's Light and Tasty magazine.
This was my first try at the recipe. Being a fan of Split Pea Soup, I enjoyed it. I will say that once the peas were added, it needed to cook a bit longer than the recipe recommended to make those dried peas good and tender. Give it a whirl. High in dietary fiber. Low in fat. Not to mention, pretty cost effective. I found the kielbasa buy one, get one you'll be seeing that on our menu again.

Kielbasa Split Pea Soup
2 celery ribs, thinly sliced

1 medium onion, chopped

1 package (16 ounces) dried green split peas

9 cups water, divided

1 pound smoked turkey kielbasa, halved and sliced

4 medium carrots, halved and thinly sliced

2 medium potatoes, peeled and cubed

1 tablespoon minced fresh parsley

1 teaspoon dried basil

1-1/2 teaspoons salt

1/2 teaspoon pepper

In a soup kettle or Dutch oven coated with cooking spray, cook celery
and onion until tender. Stir in split peas and 6 cups water. Bring toa boil. Reduce heat; cover and simmer for 25 minutes. Stir in thekielbasa, carrots, potatoes, parsley, basil, salt, pepper andremaining water. Return to a boil. Reduce heat; cover and simmer for20-25 minutes or until peas and vegetables are tender. Yield: 12 servings (3 quarts).
Copyright Reiman Media Group, Inc © 2008

Nutrition Facts
One serving:
1 cup
2 g
Saturated Fat:
0 g
13 mg
635 mg
34 g
11 g
15 g
Diabetic Exchange:
2 starch, 2 very lean meat.


Katie@ThisCrazyLife said...

So here's my question... You love split pea soup, but did the hubby and kiddos love split pea soup?

Krista said...

Love is a strong word.

They ate it. It really did have good flavor, so for A it just meant convincing her to take the first bite. E will eat anything!

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