Labadie Recipe Database

Name Leek, Chicken Sausage and Split Pea Soup Number of People 12 List of Ingredients 2 T olive oil 4 large leeks, white and light green parts, thinly sliced kosher salt and freshly ground black pepper 12 cups chicken broth 28 oz. can crushed tomatoes 1 1/2 cups split peas 1 cup rice 12 to 16 oz. cooked chicken sausage (I used Cajun flavor), halved lengthwise and sliced Description In a very large soup pot or Dutch oven, heat oil over medium heat. Add the leeks, season with salt and pepper, and saute for about 8 minutes until they are wilted. Raise the heat to high, add broth and crushed tomatoes, and bring to a simmer. Add the split peas, return to a simmer, then lower the heat and simmer partially covered for 30 minutes. Add the rice and simmer another 10 minutes, then add the sausage and simmer for 20 minutes until rice and peas are tender. Time 1 hour Difficulty (1-5) 1 Notes Per serving: 258 calories, 7 g fat (2 g saturated) 19 mg cholesterol, 412 mg sodium, 34 g carbohydrates, 10 g fiber, 5 g sugar, 15 g protein Image