Turkey kielbasa brings great flavor to this simple split pea soup. It’s been a hit with my entire family—even our picky toddler enjoys it. –Sandra Bonde of Brainerd, Minnesota
Kielbasa Split Pea Soup
Kielbasa Split Pea Soup
Prep Time
15 min
Cook Time
55 min
Yield
12 servings (3 quarts)
Ingredients
- 2 celery ribs, thinly sliced
- 1 medium onion, chopped
- 1 package (16 ounces) dried green split peas
- 9 cups water, divided
- 1 package (14 ounces) smoked turkey kielbasa, halved and sliced
- 4 medium carrots, halved and thinly sliced
- 2 medium potatoes, peeled and cubed
- 1 tablespoon minced fresh parsley
- 1 teaspoon dried basil
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
Directions
- In a Dutch oven coated with cooking spray, cook celery and onion until tender. Stir in split peas and 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes.
- Stir in the kielbasa, carrots, potatoes, parsley, basil, salt, pepper and remaining water. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until peas and vegetables are tender.
Nutrition Facts
1 cup: 208 calories, 2g fat (0 saturated fat), 13mg cholesterol, 635mg sodium, 34g carbohydrate (7g sugars, 11g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
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