Split Pea Soup with Sausages
- 8 3-inch sausages, e.g. mild Italian, sliced into strips
- 3 slices of bacon, sliced (optional but awesome)
- 1 large onion
- 2 carrots
- 2 celery sticks
- 500 g dried peas
- 8 cups liquid - 1/2 and 1/2 chicken broth and water
- 1 tsp. lemon juice
- 1 tsp. cumin
- 1/4 tsp. cayenne
- Other spices: parsley, basil, coriander, whatever you like
In a large pot, dump in liquid and peas. Bring to a boil and simmer for an hour.
While the peas are cooking, fry up sausages until mostly done. Add bacon slices and cook a few mins. Set aside. Cook the onion, carrots and celery in the bacon fat until soft. Set aside with the meat.
When the peas are looking nice and mushy, dump in the vegetables, meat, and spices and cook another 1/2 hour.
If you like, blend it at the end in a Cuisinart for a thick pea soup. Top with parsley and serve.