Split Pea, Vegetable, and Chicken Sausage Soup
Preparation Time: 20 minutes
- 2 tablespoons coconut oil
- 1 large onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 10 cups homemade chicken broth*
- 2 cups peeled and diced russet potatoes
- 2 cups green split peas, rinsed
- 2 teaspoons dried marjoram
- 2 teaspoons Himalayan Salt
- 3/4 teaspoon black pepper
- 1 bay leaf
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups skinless, fully cooked chicken sausage, diced
Source ingredients that you know are pesticide free.
Recipe for homemade chicken broth here.
Heat the coconut oil in a stock pot over medium heat. Add the onions and sauté until soft and just beginning to brown, about 7–8 minutes. Add the carrots and celery and cook for another minute, stirring a few times.
Stir in the broth, potatoes, split peas, marjoram, salt, black pepper, and bay leaf. Bring the soup to a boil, and then reduce heat to low-medium. Cover pot and simmer for 60 minutes, or until the split peas are fully cooked.
Remove the bay leaf, stir in the Parmesan cheese, and remove from heat. Puree the soup in the pot using an immersion blender or in batches in a blender or food processor (then return soup to the pot).
Add the diced sausage and heat gently just to serving temperature. Taste and adjust salt and pepper, if needed, before serving.
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