Recipes
Hearty Split Pea Soup with Country Garlic Sausages
Dishes from Canada’s Acadian region take their cues from a whole host of cooking traditions. This recipe adapts the classic Split Pea Soup, but puts a uniquely Johnsonville spin on it with the addition of mouth-watering garlic sausage.
Recipe by Beth Dunham of Bethdunham.ca
What You Need
- 1 pkg.
- 1 tbsp. vegetable oil
- 1 small yellow onion, finely diced
- 2 carrots, diced (roughly ½ inch cubes)
- 1 rib of celery, finely diced
- 5 cups low-sodium chicken stock
- 1 ¼ cup dried yellow split peas, rinsed
- Juice of half a lemon
- 1 tbsp. fresh parsley, chopped
Preparation
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In a large pot over medium heat, cook the sausages in 1 tbsp of oil until they begin to lightly brown, about 2-3 minutes.
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Add the onion, carrots and celery to the pot and continue to cook, stirring constantly, until the vegetables are softened, about 3-4 minutes.
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Add the chicken stock and increase the heat to high until the mixture comes to a boil.
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Add the dried peas and reduce the heat to medium low. Cover and simmer for 45 minutes to an hour, stirring occasionally. The peas will have broken down a bit and thickened the soup.
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Just before serving, stir in the lemon juice and chopped parsley.
