Total Time
1hr 5mins
Prep 1 hr 5 mins
Cook 0 mins

Originally from "Sunset" magazine

Ingredients Nutrition

Directions

  1. Cut off and discard tough green tops, outer leaves, and root ends from the leeks.
  2. Split leeks lengthwise and rinse well; slice thinly and set aside.
  3. In a 5 or 6 quart pan over medium-high heat, stir bacon often until brown.
  4. Transfer bacon with slotted spoon to paper towels, set aside.
  5. Discard all but 2 Tablespoons fat from pan.
  6. Add leeks, celery, onion, and chopped parsley to the pan.
  7. Stir often over medium heat until vegetables are limp, about 15 minutes.
  8. Return bacon to pan with split peas, broth and 1 quart water.
  9. Bring to a boil over high heat.
  10. Cover and simmer until peas are mostly dissolved, about 1-1/2 hours; stir occasionally.
  11. Add kielbasa.
  12. Stir often until sausage is hot, about 10 minutes.
  13. NOTES : I sometimes use lean ham instead of bacon.
Most Helpful

This was a fun recipe to try, I used a pressure cooker to shorten the time. Ususally I am the only one who eats my pea soup, but the men in the family tried it and loved this. Thank you for another great meal !

5 5

This was delicious and just the recipe I have been looking for. I have made a lot of split pea soups and this one was just perfect. I like that it didn't have an overabundance of spices which I think really distracts from the taste of the peas. I didn't have a leek but will use next time. Also, I used the crockpot for this and it came out perfect. I browned the Kielbasa ( I used smoked sausage with cheese) and then added to soup for about the last ten minutes or so. So glad you posted this. It is the best.

4 5

Very good taste & texture. Great comfort soup! I used ham only, no bacon or kielbasa. I also added 2 chopped carrots to soup and didn't use any leeks & used only 1/2 a sweet onion. The buttered toasted roll was a good touch (too bad there wasn't any left by the time I took the picture).