Cold Winter nights call for warm and hearty meals. This dinner time classic, hearty split pea soup, is a simple and easy recipe, perfectly paired with thick slices of crusty white bread or served over rice.
- 1 1lb 4oz package of dried split peas, washed and drained
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- coarse salt and black pepper to taste
- 2 tablespoons olive oil
- 6 cups boiling water
- 1 16oz package of Polska Kielbasa sausage, cubed
In a large pot over medium heat, saute the onions and garlic in the olive oil until translucent. Add the split peas and boiling water. Lower the heat to a simmer and cook the split peas, stirring occasionally, until tender. Add the sausage and let it cook for another 20 minutes or until it thickens up to the desired consistency. Serve with bread or homemade butter garlic croutons.