Kielbasa Split Pea Soup

Total Time Prep: 15 min. Cook: 55 min.

Yield 12 servings (3 quarts)

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

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.

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

Recipe Creator