Split Pea Soup

The below recipe incorporates the St. Patrick’s Day symbol of the shamrock, as well as the color green. It makes a rich and delicious soup. Visit our St. Patrick’s Day Symbols page to learn more about the symbolism and meaning of shamrocks and the color green for St. Patrick’s Day.

Ingredients:

1 bag (2 1/4 cups) dry split peas
1 lb. sweet turkey sausage*
1 1/2 t. crushed red peppers
1 large onion, diced
4 T. bacon pieces
2 t. garlic, crushed
8 cups chicken broth
2 large potatoes, sliced (reserve some slices for garnish)
1 t. salt
1/2 t. pepper

*If you use spicy sausage, you should reduce or eliminate the red pepper.

Directions:

1. Rinse peas and remove any stones; set aside.

2. Cook sausage and red pepper in a large pot over medium heat. Drain fat and refrigerate while you prepare the other ingredients.

3. In the same pot, cook bacon, onions and garlic over medium heat until onions are soft (about 10 minutes).

4. Add chicken broth to the onion mixture, and cook until boiling.

5. Reduce heat, add peas, cover and simmer until peas are tender (about 1 hour and 30 minutes).

6. Add potatoes (reserving some slices for garnish), salt and pepper; simmer an additional 30 minutes.

7. Add sausage and serve.

8. FOR GARNISH: Use a cookie cutter on reserved slices of potatoe to form shamrocks. Fry in butter and oil over medium heat until crispy. Season with salt and pepper.

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