Dutch Split Pea Soup

Recipe by Nancy Van Ess
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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