Yellow Split Pea


Yellow split peas come from the golden-colored variety of garden or English sweet pea. Cultivated for thousands of years, dried peas are eaten throughout Europe, the Middle East, Asia and the U.S. and are traditionally used to make hearty soups.

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Yellow Split Pea Soup with Sausage Print
Serves 4

  • 1 cup yellow split peas, sorted and rinsed
  • 2 tbsp. olive oil
  • 1 small onion, chopped
  • ½ tsp. dried thyme
  • salt and pepper to taste
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 6 small red potatoes, scrubbed and cut into ¼-inch dice
  • 4 cups chicken broth
  • 2 pork sausages, browned and sliced
  1. In soup pot, sauté onion in olive oil for 3 minutes. Add thyme, salt and pepper and cook for additional 1 minute. Add carrots, celery, potatoes, split peas and chicken broth. Bring to boil, reduce heat and simmer, uncovered for 45 minutes to one hour, or until peas are tender. Add sliced sausage and serve.

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