Split peas are cooked with Polish Kielbasa in beef broth with onions, carrots and a bay leaf in this soup which is partially pureed.
INGREDIENTS (for 6 servings):
- 12 ounces dried split peas
- 2 (14 ounce) cans beef broth
- 16 ounces kielbasa sausage
- 1 cup chopped carrots
- 1 onion, chopped
- 1 bay leaf
- salt to taste
- ground black pepper to taste
Cut sausage into 1/4 inch cubes, reserving 1/4 of sausage. Place 1/4 sausage and half can of beef broth in blender. Puree.
Pour 1 1/2 cans of beef broth in soup pot. Bring to simmering boil while adding diced onion and sausage cubes. Add puree, bay leaf, and salt and pepper to taste. Simmer for 30 minutes.
Add sliced carrots and continue simmering for another 10 minutes.
Rinse split peas and add to simmering pot. Simmer until peas are soft but NOT mushy. Adjust salt and pepper to taste. Serve warm.