16 oz uncooked split peas, rinse well
2 Hot Italian Sausages
8 cups chicken broth
8 Sprigs Fresh Thyme (leaves will fall off as they cook, stems will be removed later)
1-2 Tbs Extra Virgin Olive Oil
2 tsp Tbs White Wine Vinegar
2 Tbs Fresh Garlic, minced
2 tsp Turmeric
1/4 tsp Ginger
1 tsp Celery seed
Pinch Crushed Red Pepper
1 Sweet Onion, chopped
2 cups Mushrooms, chopped
1 cup Golden Potatoes, chopped
1 cup carrots, chopped
1 tsp Sea Salt
1 tsp Fresh Ground Pepper
Fresh Parmesan Cheese for garnish
In a large dutch oven or soup pot, saute Sausage for 3-4 minutes to brown on all sides (keep whole), add Chicken broth, Split Peas, turmeric, ginger, thyme, celery seed, salt, ground pepper, crushed red pepper and let simmer on low for 2 hours.
Heat a sauté pan until hot but not smoking. Sauté the olive oil with onions, garlic, mushrooms and carrots for about 4 to 5 minutes until onions are tender and flavors have blended together well.
Remove thyme stems from soup base, add sautéed vegetables and potatoes to base, mix well. Add wine vinegar and let simmer on low for another 2 hours or so. Salt and pepper to taste.
Before serving You can remove the sausages from the soup and serve on the side, crumble the sausages and sprinkle on top of the soup as a garnish or break apart sausages and mix into the soup and serve.
Garnish with thin shavings of fresh Parmesan cheese and enjoy with chips or your favorite crackers.
Tips & Variations
To make this dish vegetarian omit sausage and use mushroom broth instead of chicken broth.
Crushed red pepper is optional depending on desired amount of spice.
From my home to yours, enjoy!