6 small red potatoes, scrubbed and cut into ¼-inch dice
4 cups chicken broth
2 pork sausages, browned and sliced
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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Location & Hours
163 S. Park Ave. West,
Twin Falls, ID 83303
Phone: (208) 735-1044
Fax: (208) 734-4024
Email: [email protected]
Mondays – Thursdays 8:00 am – 4:00 pm