Smoked Sausage and Potato Split Pea Soup
Servings: 4
Ingredients
15 ounces beef smoked sausage, sliced
1 large onion, minced
4 garlic cloves, minced
12 oz Yukon gold potatoes, diced small
8 cups chicken stock
1 lb dried split peas
1/2 tsp smoked paprika
Kosher salt
Freshly ground pepper
Directions
1. In a dutch oven brown the sausage over medium heat, turning occasionally, about 5 to 6 minutes.
2. Transfer the sausage to paper towels to drain, keep the oil in the dutch oven.
3. Stir the onions, garlic, paprika, and 1/2 tsp salt and 1/2 tsp pepper into the oil in the dutch oven and cook for 1 minute.
4. Stir in the stock, and split peas and bring to a boil.
5. Reduce heat to low and simmer for 1 hour, stirring occasionally.
6. Add potatoes and continue to simmer for 30 minutes, or until peas have fully dissolved. Stir occasionally.
5. Stir in the sausage and cook for about 15 more minutes.
6. Serve
2. Transfer the sausage to paper towels to drain, keep the oil in the dutch oven.
3. Stir the onions, garlic, paprika, and 1/2 tsp salt and 1/2 tsp pepper into the oil in the dutch oven and cook for 1 minute.
4. Stir in the stock, and split peas and bring to a boil.
5. Reduce heat to low and simmer for 1 hour, stirring occasionally.
6. Add potatoes and continue to simmer for 30 minutes, or until peas have fully dissolved. Stir occasionally.
5. Stir in the sausage and cook for about 15 more minutes.
6. Serve
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