Split Pea with Crispy Kielbasa
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 celery stalks, diced
4 carrots, diced
3 cloves garlic, minced
1 16 ounce bag dried split peas, rinsed
2 ½ gluten-free vegetable bullion cubes
2 quarts water
1 bay leaf
¼ cup fresh parsley, chopped
Salt and freshly ground black pepper
1 pound ring kielbasa, sliced diagonally
In a large dutch oven pot over medium high heat, add olive oil. Let oil heat for 1 minute and add in onion celery and carrots. Sprinkle veggies with salt and pepper, to taste. Cook veggies for 3-5 minutes until translucent. Toss in garlic and let sauté for 1 minute. Stir in spilt peas and stir to combine. Add to pot bullion cubes, water, bay leaf and parsley and stir to combine. Let soup come to a boil turn heat to low and cover pot. Let soup cook for 35 to 45 minutes, until peas have softened. Take a potato masher and mash soup to become as creamy or as chunky as you prefer. Ladle soup in your favorite bowl and top with crispy kielbasa. Enjoy!
For crispy kielbasa:
Take 1 tablespoon of butter in a large sauté pan and place over medium high heat. When butter is melted add in sliced kielbasa, sauté for 2 to 4 minutes until crispy on both sides.