Split pea soup with sausage (4 points)

8 servings

Ingredients

Quantity Ingredient
2 teaspoons Vegetable oil
¾ pounds Turkey kielbasa; Sliced And Quartered
1 Onion; Chopped
3 Cloves Garlic; Minced
1½ cup Green split peas; Rinsed
½ teaspoon Dried rosemary; Crumbled
¼ teaspoon Pepper
1 pinch Hot pepper flakes
1 cup Carrots; Chopped
1 cup Celery; Chopped With Leaves
½ teaspoon Salt
4 cups Small cauliflower florets
¼ cup Fresh Parsley; Chopped

Directions

In saucepan, heat half of the oil over medium-high heat; brown kielbasa, stirring occasionally, for 5 minutes. Cover and refrigerate on paper towel-lined plate.

In same saucepan, heat remaining oil over medium heat; cook onion and garlic for 3 minutes. Stir in 8 cups water, split peas, rosemary, pepper and hot pepper flakes; bring to boil. Reduce heat, cover and simmer for about 50 minutes or until peas are tender.

Using whisk, stir vigorously to puree slightly. Stir in kielbasa, carrots, celery and salt; cook, stirring occasionally, for 15 minutes. Stir in cauliflower and parsley; simmer for 15 minutes or until cauliflower is tender. Makes 8 servings.

PER SERVINC-: about 231 cal, 18g pro, 5g total fat (1 g sat. fat), 30 g carb, 7 g fibre,0 mg chol, 553 mg sodium. % RDI: 5% calcium, 18% iron, 36% vit A, 50% vit C, 48 % folate CDA 1-½ Starchy Foods + 2 Protein Foods POINTS = 4 WW Points added by hdeacey@... Formatted by Carole Walberg

Recipe by: Canadian Living, Feb '98 Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@...> on Mar 14, 1999, converted by MM_Buster v2.0l.

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