Split Pea and Sausage Soup

Green split pea with Polish Kielbasa sausage soup. Simple but delicious.

Step: 1

Cut sausage into 1/4 inch cubes, reserving 1/4 of sausage. Place 1/4 sausage and half can of beef broth in blender. Puree.

Step: 2

Pour 1 1/2 cans of beef broth in soup pot. Bring to simmering boil while adding diced onion and sausage cubes. Add puree, bay leaf, and salt and pepper to taste. Simmer for 30 minutes.

Step: 3

Add sliced carrots and continue simmering for another 10 minutes.

Step: 4

Rinse split peas and add to simmering pot. Simmer until peas are soft but NOT mushy. Adjust salt and pepper to taste. Serve warm.

Per Serving: 450 calories; protein 24.9g; carbohydrates 39.8g; fat 21.6g; cholesterol 49.9mg; sodium 1138.7mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces but of being cooked whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.