Split Pea Soup with Low Fat Kielbasa Cheese Toast:
1 lb dried green split peas
1 lb Smoked low fat Kielbasa (fully cooked, split lengthwise)
4 (14.5 oz) cans low fat chicken broth
2 onions (med, diced)
3 large celery stalks, chopped fine
4 large garlic cloves, chopped
2 t. dried thyme, crumbled
1 large Bay leaf
1/8 t. ground cloves
2 1/2 c. shredded Gouda cheese, firmly packed
Course Grain Mustard
1 doz. slices of sourdough baguette, 1/2 in. thick/toasted
In a heavy soup pot or Dutch oven, combine peas, Kielbasa, chicken broth, onions, celery,
garlic, thyme and bay leaf. Bring to a boil over high heat. cover pot and reduce heat to
low. Simmer til peas are tender, stir occasionally, about 1 hr. Transfer sausage to a large
plate, cut into small bite size pieces. Reserve 1/4 of the sausage pieces, return remaining
Kielbasa to soup. Add 1 c. Gouda cheese to soup and stir til melted. Thin soup to desired
consistency w/ water if necessary. Season w/ salt/pepper to taste. Keep warm.
Pre heat broiler. Mix remaining 1 1/2 c. Gouda cheese w/ reserved Kielbasa pieces.
Spread generous amt of mustard on bread slices. Top w/ sausage/gouda mixture. Broil til
cheese melts and begins to brown. Serve soup, passing toasts separately.
*Post op's: you may find it easier to digest if you remove the skin from the Kielbasa, first.
Pairs Well With