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
2 tsp/10 mL Watkins
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.