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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Split Pea soup with Kielbasa Recipe

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This recipe for Split Pea soup with Kielbasa is from The Friedly Family 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:  
Ingredients:

1 lb Quick cooking died split peas (2 ¼ cups)
3 fresh Pork Hocks
2 stalks Celery 2 tsp Salt
2 medium Onions 1/8 tsp dried rosemary leaves
4 Green onions
2 Parsley sprigs
¼ lb Salt Pork chopped
Directions:
Directions:
Combine in 8 quarts peas, hocks, 2 ½ quarts water and bring to boil. Reduce and simmer covered 45 min. Wash celery and slice in ¼ in thick. Peel onions, chop green onions and parsley. Saute salt port over medium heat. Stir until crisp add celery, onion and green onion. Saute stirring about 5 min. Add this mixture to peas and rest of ingredients. Bring to boil, reduce heat and simmer for 2 hours. Remove pork hoks and add kielbasa.Simmer 30 to 40 min. Serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
60 min
Personal Notes:
Personal Notes:
Barb Wilson, my sister made this delicious soup

 

 

 

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