Smoky Split Pea Soup with Sausage & Bacon

Author: Kathy Schowe

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Smoky Split Pea Soup with Sausage & Bacon

ingredients:

• 1 pound dried split peas rinsed
• 1 pound Italian pork sausage
• 10 slices bacon chopped
• 1 ½ onions chopped
• 4  carrots sliced
• 3  cloves garlic sliced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons  dried thyme
• 1 tablespoon dried oregano
• 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

instructions:

How to cook Smoky Split Pea Soup with Sausage & Bacon

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.

NOTES:

This smoky, hearty soup is perfect for dinner on a chilly night! Freezes well and great with garlic bread!

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