Recipe

SPLIT PEA SOUP WITH ANDOUILLE SAUSAGE

This soup is so incredibly easy to make, I'm almost embarrassed. It is one of our staples at home and I always try to have some in the freezer for last minute meals. Although the fat content is practically zero, this soup will definitely fill you up!

Ingredients:

• 8 cups water
• 2 cups split peas, sorted and rinsed
• 1 large rib of celery, diced
• 1 large carrot, diced
• 1 small onion, chopped
• 1 link San Luis Chicken Andouille sausage, sliced every 1/2 inch
• 1 bay leaf
• 1 tsp ground oregano
• dash of red pepper
• Salt and pepper to taste

Preparation:

Put all of the ingredients in a large pot and heat to boiling. Boil for 20 minutes, then cover and turn the heat to low. Simmer for 2 1/2 hours, stirring occasionally until the vegetables and peas have almost disintegrated. Stir well before serving.

Serves 8