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"Those who forget the pasta are condemned to reheat it."--Unknown

Field Pea and Sausage Soup Recipe

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This recipe for Field Pea and Sausage Soup is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound smoked Kielbasa sausage (sliced bite size)
3 tablespoon Canola cooking oil
1 large onion (chopped)
3 carrots (coarsely chopped)
3 garlic cloves (minced)
2 stalks celery (chopped)
1 large green bell pepper (chopped)
* 4 cups frozen field peas
3 cans beef broth
1 - 14 1/2 ounce can diced tomatoes with basil, garlic, & oregano (undrained)
1 - 16 ounce jar salsa
1/2 teaspoon salt
1/4 teaspoon black pepper

*We used frozen "field peas with snaps."
Directions:
Directions:
Cook kielbasa in canola oil in large soup pot and slightly brown. Remove from pot. Set aside.
To pot add onion, and next 4 ingredients, saute (medium high heat) until tender.
Add peas, beef broth, and tomatoes; bring to boil.
Cover and reduce heat. Cook until peas are tender. Add salsa, kielbasa, salt and pepper (to taste) and simmer 10 more minutes. Serve.G
Personal Notes:
Personal Notes:
God's word is food for the soul -
And these old Southern recipes are called "Soul Food" because they comfort and warm.

 

 

 

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