Smoky Split Pea Soup with Sausage & Bacon

Smoky Split Pea Soup with Sausage & Bacon
This smoky, hearty soup is perfect for dinner on a chilly night! Freezes well and great with garlic bread!

• CourseMain Dish, Soups
• CuisineAmerican

Servings
10 people
Ingredients

• 1 pound dried split peas rinsed
• 1 pound  italian pork sausage
• 10  slices bacon chopped
• 1 ½  onion chopped
• 4 carrots sliced
• 3 cloves garlic sliced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons dried thyme
• 1 tablespoon dried organo
• 1 tablespoon smoked paprika
•  salt & Pepper
• 1 cup  white wine
• 2 quarts chicken or vegetable stock
• 2 teaspoons corn starch mixed in water
• 2 tablespoons water

Servings: people
Recipe Notes

1.  In a dutch oven brown and crumble the sausage and chopped bacon.  Remove, drain, and set aside. Drain the pot except a few tablespoons of the grease.
2. Add the butter and olive oil to the same pot and stir in the onions, carrots, thyme, oregano, paprika and salt & pepper.  Sauté for 5-7 minutes until onions and carrots are softened.  Add in the garlic and cook for 1 minute.
3. Deglaze the pan with the white wine and add in the peas. Cook for 10 minutes until wine is almost gone.  Add in the broth, sausage and bacon and bring back to boil.
4. Cook for 2 hours covered at a simmer. Adjust seasonings... check to see if it needs more salt.
5. Combine the corn starch and the water in a measuring cup.  Add to the hot soup and stir in to bring the soup together.
6. Serve with dollop of sour cream and chopped scallions.