Ingredients
1 cup split peas
4 cups beef broth
1/2 teaspoon hot pepper sauce
1/4 pound Italian sausage, crumbled
1 Tablespoon olive oil
1 cup sliced celery
1 large onion, chopped
1 clove garlic, minced
1 medium red bell pepper, chopped
1/4 cup dry red wine OR water
Shredded Parmesan cheese
Directions
1 In a large saucepan, combine split peas, beef broth, and hot sauce.
2 Heat to boiling, then reduce heat to simmer.
3 Cover pan and simmer until peas are tender, about 30 minutes.
4 Stir occasionally.
5 Meanwhile, in skillet over medium-high heat, cook crumbled sausage in olive oil until meat is done.
6 Add celery, onion, garlic, and red bell pepper; saute' about 5 minutes, stirring often.
7 Add sausage mixture to split peas, along with wine.
8 Simmer 10 minutes to blend flavors.
9 Divide soup among shallow serving bowl; sprinkle top with shredded Parmesan.
MAKES 4 servings
1 cup split peas
4 cups beef broth
1/2 teaspoon hot pepper sauce
1/4 pound Italian sausage, crumbled
1 Tablespoon olive oil
1 cup sliced celery
1 large onion, chopped
1 clove garlic, minced
1 medium red bell pepper, chopped
1/4 cup dry red wine OR water
Shredded Parmesan cheese
Directions
1 In a large saucepan, combine split peas, beef broth, and hot sauce.
2 Heat to boiling, then reduce heat to simmer.
3 Cover pan and simmer until peas are tender, about 30 minutes.
4 Stir occasionally.
5 Meanwhile, in skillet over medium-high heat, cook crumbled sausage in olive oil until meat is done.
6 Add celery, onion, garlic, and red bell pepper; saute' about 5 minutes, stirring often.
7 Add sausage mixture to split peas, along with wine.
8 Simmer 10 minutes to blend flavors.
9 Divide soup among shallow serving bowl; sprinkle top with shredded Parmesan.
MAKES 4 servings