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Split Pea Soup Milano

" Italian sausage, dry red wine, and lots of grated Parmesan cheese give this split pea soup an Italian accent."


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.

Nutritional Information Per Serving

Calories 217, Total fat 8g 12%, Saturated Fat 3g 15%, Cholesterol 0%, Sodium 1027mg 42%, Carbohydrates 22g 7%. Dietary Fiber 7g 28%, Protein 14g 28%