Thursday, January 31, 2008

Easy Oven-Baked Split Pea Soup


1 package (16 oz) dried split peas

8 cups water

1-1/2 cups sliced carrots

1-1/2 cups sliced celery

2 tbsp Onion Flakes

2 tsp Thyme

2 tsp Chicken Soup & Gravy

1 tsp Celery Seed

1/4 tsp, or to taste Black Pepper 6 oz

1 Bay Leaves

1 pound fully-cooked smoked kielbasa sausage, sliced 1/4-inch 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 350°F/180ÂșC 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.

1 comment:

BumbleVee said...

oh, this looks so tasty! I love soups... they can be simple and so hearty...and taste sooooo good! Find some great buns or bread...and voila!