*Savory Italian Split Pea Soup with Sausage*

This is one of my favorite soup recipes!

Ingredients:

16oz bag of split peas {rinsed and sorted}

10-12 ounces of smoked sausage {andouille or

kielbasa both work well}

3 medium carrots

1 medium onion {yellow sweet} chopped

4-5 golden potatoes

2 cloves garlic

1 bay leaf

1 teaspoon dried marjoram

1 tablespoon Italian seasoning

1-2 tablespoons rosemary {fresh if possible}

Black pepper

At least 40 ounces of low-sodium chicken broth

Directions:

1)   Heat medium nonstick skillet over medium high heat with some

olive oil. Add sausage {cut lengthwise into halves, then cut into ½ inch pieces} and cook 5-8 minutes or until browned. Add in garlic and Italian seasoning while cooking.

2)   Slice up carrots and potatoes to bite-size pieces and chop onion.

3)   Combine sausage, carrots, split peas, potatoes, onions, marjoram, bay leaf, rosemary and black pepper to taste. Pour broth over mixture. {I used about 40 ounces to start. As the soup cooks and thickens, you may want to add more broth, depending on how thick you prefer your soup.}

4) Cover; cook on low 4-5 hours or until the peas are tender.

     Remove and discard bay leaf. Soup will thicken as it stands.

Serve with some crusty rosemary potato bread and vintage extra sharp white cheddar cheese. Perfect match :)

Boun Appetito!

Sparkles & Blessings,

Sarah