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Split Pea Soup Milano

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1 cup dry green or yellow split peas, rinsed
5 cups water
5 bouillon cubes or 5 teaspoons beef bouillon granules
dash freshly ground black pepper
1/2 lb Italian sausage
1 cup chopped celery
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup minced red bell pepper
1/4 cup dry red wine or hot water
Grated Parmesan cheese

  • In a large saucepan or pot, combine peas, water, bouillon, and pepper. Heat to boiling. Reduce heat, cover, and simmer until peas are tender, about 40 minutes, stirring occasionally.
  • In a large skillet over medium heat, cook sausage until there is no trace of pink, breaking it up as it cooks.
  • Add celery, onion, garlic, and red pepper and cook until onion is tender and translucent, about 5 minutes.
  • Add sausage-vegetable mixture to peas along with the wine and simmer 10 to 15 minutes to allow flavors to blend.
  • Serve sprinkled with grated Parmesan cheese.

Servings 4

Source: USA Dry Pea and Lentil Council