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
  1. In a heavy soup pot or Dutch oven, combine peas, Kielbasa, chicken broth, onions, celery,
  2. garlic, thyme and bay leaf. Bring to a boil over high heat. cover pot and reduce heat to
  3. low. Simmer til peas are tender, stir occasionally, about 1 hr. Transfer sausage to a large
  4. plate, cut into small bite size pieces. Reserve 1/4 of the sausage pieces, return remaining
  5. Kielbasa to soup. Add 1 c. Gouda cheese to soup and stir til melted. Thin soup to desired
  6. consistency w/ water if necessary. Season w/ salt/pepper to taste. Keep warm.
  7. TOAST:
  8. Pre heat broiler. Mix remaining 1 1/2 c. Gouda cheese w/ reserved Kielbasa pieces.
  9. Spread generous amt of mustard on bread slices. Top w/ sausage/gouda mixture. Broil til
  10. cheese melts and begins to brown. Serve soup, passing toasts separately.
  11. *Post op's: you may find it easier to digest if you remove the skin from the Kielbasa, first.
6 servings