Split Pea, Lentil & Sausage Soup

Split Pea

  • 9 cups stock
  • 2 cups each onions, celery, and carrots, diced
  • 1 1/2 cups lentils
  • 1/2 cup split peas
  • 3 cloves minced garlic
  • 1 ham hock
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1lb Villa Roma Italian Sausage
  • 1/4 cup chopped fresh parsley

In a small amount of oil, saute onion, celery, carrots, and garlic until onions are soft and translucent. Rinse lentils and peas and place in large soup kettle and add stock, sauted vegetables, ham hock and herbs. Bring to a boil on medium heat. Cover and reduce heat and simmer til lentils and peas are soft, about one hour. In the meantime, remove casings from sausage and cook over medium high heat, breaking into small pieces. Drain on paper towels. When lentils are soft, remove ham bone. Pull meat from bone and chop. Add ham meat, cooked sausage and fresh parsley to soup. Heat through. Add salt and pepper to taste. Serves 8.

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