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
1. 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.
2. 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.
3. Add sausage- vegetable mixture to peas along with the wine and simmer 10 to 15 minutes to allow flavors to blend.
Serve with freshly grated Parmesan cheese.