SPLIT PEA SOUP WITH SAUSAGE AND POTATO

Yield: Makes 4 to 6 Servings

Ingredients:

5 fully cooked spicy smoked sausage links (such as Andouille or hot links), cut into 1/2" inch cubes
1 12-ounce russet potato, peeled and diced
1 large onion, chopped
1 1/2 teaspoons chopped fresh rosemary
1 1/4 cups green split peas, rinsed
4 cups low-salt chicken broth

Preparation:

Sauté sausages in heavy large pot over medium-high until fat begins to render, about 4 minutes. Add potato, onion and rosemary. Sauté until onion is softened, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season to taste with salt and pepper. Ladle into bowls and serve

Market Tip: For a less spicy sausage, choose Kielbasa or garlic sausages.