Easy Oven-Baked
Split Pea Soup
A lovely first course for Easter ham or anytime.

1 package (16 oz/454 g) dried split peas
8 cups/2 liters water
1-1/2 cups/375 mL sliced carrots
1-1/2 cups/375 mL sliced celery
2 Tbsp/30 mL Watkins Onion Flakes
2 tsp/10 mL Watkins Thyme
2 tsp/10 mL Watkins Chicken Soup Base
1 tsp/5 mL Watkins Celery Seed
1/4 tsp/1.2 mL Watkins Black Pepper, or to taste
1 Watkins Bay Leaf
1 pound/454 g fully-cooked smoked kielbasa sausage, sliced 1/4 inch/5-mm thick then cut in half

Rinse peas under cold water.  In a large oven-proof kettle or Dutch oven, combine all ingredients except sausage.  Bake, covered, at 350F/180C for 2 hours, stirring occasionally.  Add sausage; bake 30 minutes more or until peas are tender and sausage is heated through; remove bay leaf before serving.  Makes 8 servings. 

Note from Kitchen: If a thinner soup is desired, more water may be added.

Nutritional Information Per Serving:  Calories 370; Protein 23 g; Carbohydrates 41 g; Sodium 460 mg; Fat 14 g; Saturated Fat 10 g; Cholesterol 40 mg; Dietary Fiber 10 g

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