Split Pea Soup With Italian Sausage

1. 1

   Preparation

2. 2

   On stove in a large stock pot; add water, leftover ham bone, dried green peas, and bay leaves. Bring to a boil and simmer for 1.5 hours. Skim off foam several times as necessary.

3. 3

   In large skillet; brown Italian sausage and set aside. In same skillet with drippings, saute garlic, onions, celery, and carrots until onions turn translucent.

4. 4

   After stock has cooked for 1.5 hours; remove bone, separating meat by pulling into smaller pieces. Add only the meat back to stock, along with veggie mixture, sausage, and seasonings. Simmer an additional 1.5 hours.

5. 5

   Let cool and skim off layer of gel that will form at the top.

6. 6

   To serve; reheat adding salt and fresh cracked pepper to taste. Add a tablesoopn of sour cream to each bowl. Tabasco sauce adds a nice flavor as well.

No additional tips available.