Ingredients
- 3 quarts water
- 2 1/2 c. green split peas
- 1 c. diced carrots
- 1 c. diced celery
- 1/2 c. diced onions
- 1 1/2 lb. pork sausage
Directions
Cook peas in 3 quarts of water for 30 minutes in a large kettle.Brown sausage in a frying pan.
Add vegetables and meat to soup, cooking slowly and stirring occasionally until peas are tender (about 2 hours).
Add broccoli, garlic powder, and salt and pepper if needed.
Add more water if needed.
Leftover soup can be frozen.
Yields 6 servings.
Back to Miscellaneous Soups
copyright 2006 R.Pflughaupt
last updated 02/09/2006
