As I’ve mentioned in previous posts, soups are my favorite food. They’re incredibly versatile from hearty stews to warm you on a cold winter day to light and refreshing soups on a cool summers evening. Because of my fascination with soups, I’ve decided to challenge myself to create a soup for every week of the year; 52 Weeks From the Soup Pot. This weeks soup, is a spin off of a popular white bean and kale recipe. I’ve added an Italian spin to mine, by using Italian spice mix and Italian Sausage (for the meat lovers version) resulting in an Italian White Bean and Sausage Stew.
This version of Split Pea Stew with Andouille Sausage is perfect for those colder springtime days. I enjoy the burst of flavor that fresh peas add to a dish. Sadly, peas are a hard sell around my house. My family just can’t get excited about them. This stew manages to appeal to everyone. It’s even hardy enough to make a great dinner.
Many recipes call for sautéing your vegetables before starting your stalk. I’ve found that it’s not necessary and can help to preserve the firmness of the vegetables. I don’t enjoy mushy vegetables in my soups. So, I try to minimize overcooking my vegetables any way I can. I’ll diced up all of my vegetables and add directly to the pot with the split peas and herbs.
Using andouille sausage adds a bit of spice to your stew. If you are looking to cut back on fats or dark meats, you can use a chicken andouille. Since I don’t sauté my vegetables, I don’t feel guilty in using the traditional andouille sausages for this recipe. Make sure to slice your sausage into bite sized portion so that they are easier to eat by the spoonful.
Add your broth to the vegetables and stir to combine. You’ll need to continue to stir occasionally until your stew comes to a hard boil. By stiring occasionally, you’ll prevent the peas from sticking together, so they’ll cook evenly. Stirring also helps to break up the peas in order to create a creamy broth.
As your stew comes to a hard boil, cover the pot and turn the heat down to medium heat. Continue to stir from time to time to avoid scorching at the bottom of the pot and to help break up the peas. As your peas soften to your preferred consistency, start tasting. Slowly start adding salt toward the end of the process. As you balance your flavors, serve and enjoy this zesty Split Pea Stew with Andouille Sausage with garlic pita bread and parmesan.
Split Pea Stew with Andouille SausageCourse: Dinner, Lunch, Soups and Stews
This version of Split Pea Stew with Andouille Sausage is perfect for those colder springtime days. Peas are a hard sell around my house. They just aren’t that exciting on their own. This stew manages to appeal to everyone.
16 oz. Dried Split Peas
1 lb. Small Red Potatoes, quartered
3 Large Carrots, diced
5 Celery Stalks, diced
1 Sweet Onion, diced
2 Bay Leaves
1 1/2 T. Dried Thyme
1/3 Cup Italian Parsley, finely chopped
4 Links of Andouille Sausage, sliced into bite sized pieces.
4 Cups Chicken Broth
Salt to taste (up to 3 T. salt)
- Dice all the vegetables and add to a medium sized cooking pot.
- Add the herbs; bay leaves, thyme, and italian parsley and andouille sausage.
- Stir in chicken broth and bring to a hard boil over high heat. Stir occasional in order to prevent the peas from clumping and allow them to cook evenly.
- Cover and reduce heat to medium, cooking for 1 1/2 hours. Check for consistency.
- Once the peas have reached a desired texture (andante) turn heat down to a simmer and add salt to taste.
- Once you have reached your desired taste and texture, remove the bay leaves and serve.