Hearty Split Pea Soup with Vegetarian Italian Sausage
When fall arrives, I love getting back to serving soups for dinner. Soups are easy to make, nourishing and delicious! Most of my soups are more like stews ~ with beans, grains and plenty of vegetables ~ that serve as a hearty meal. This Split Pea Soup includes yukon potatoes, carrots and vegetarian Italian sausage.
Ingredients:
Ingredients:
- 4 cups low-sodium vegetable broth
- 4 cups water
- 1 pound baby yukon potatoes, peeled and cut in half or quarters
- 2 cups split peas
- 1 large onion, finely diced
- 4 carrots, peeled and cut into 2 inch pieces
- 4 cloves garlic, minced
- 1 tablespoon parsley
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 bay leaf
- 12 ounces vegetarian Italian sausages (such as Tofurky or Nightlife)
Directions:
- In a large saucepan over high heat, add broth, water, potatoes, split peas, onion, carrots, garlic, and seasonings; bring to a boil; reduce heat to low, cover and simmer for one hour or until vegetables are soft. Then use a potato masher to mash up about one-quarter of the soup ingredients.
- In a medium skillet sprayed with cooking oil, cook vegetarian Italian sausages until browned, while breaking the sausages up into small pieces. Add to soup and bring back to a boil. Reduce heat to a low, cover and simmer for an additional 30 minutes. Remove bay leaf before serving.
Inspired by an Eating Well recipe, Sept./Oct. Issue
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