Split Pea Stew
Serves 6
We swap the traditional ham bone for crumbled sausage in this comfort-food classic. Perfectly pairs with rustic bread, cornbread, or even warm, flour tortillas.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound Italian sausage
- 1/2 pound split peas (picked through, rinsed, and drained)
- 3 medium carrots (diced)
- 3 medium celery stalks (diced)
- 1 large russet potato (peeled and diced)
- 1 medium red onion (diced)
- 2 cloves cloves (minced)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 2 bay leaves
- Pinch of cayenne pepper
Directions
- In a large pot with a lid or a Dutch oven, heat oil over medium heat. Add sausage. Break into crumbles and cook until no pink remains.
- To the same pot, add remaining ingredients and 5 cups water.
- Bring to a simmer, cover, and cook 1 hour (split peas should be falling apart). Taste and adjust seasoning to preference. Remove bay leaves before serving.
Cook Tips
Split peas have a tendency to stick to the bottom of the pot. To prevent this, stir occasionally throughout the cooking process.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 420
- Fat: 0.0 g
- Saturated Fat: 7.0 g
- Trans Fat: 0.0 g
- Cholesterol: 60.0 mg
- Sodium: 1030.0 mg
- Carbohydrates: 41.0 g
- Fiber: 12.0 g
- Added Sugars: 1.0 g
- Sugar: 0.0 g
- Protein: 28.0 g