This stew is a healthier alternative to the normal split pea soup. The use of smoked sausage helps to keep the meaty flavor strong while reducing the fat from either a ham hock or bacon. The spice mixture also really helps boast the flavors in this dish.
Dip toasted bread or perhaps some savory biscotti to round out the meal.
Need a recipe for savory biscotti? Check back tommorrow.
Split Pea Stew
- 2 cups split peas
- 3 carrots peeled and diced
- 1 onion minced
- 2 smoked sausage chopped into small pieces
- 3 tbsp ginger minced
- 4 tbsp fresh cilantro chopped
- 1 tsp corriander seeds
- 1/2 tsp cumin seeds
- 1 cup dried shitake mushrooms soaked in 2 cups boiling water
- 6 cups chicken stock
- 1 cup white wine
- 1 28 oz can tomatoes crushed by hand
- 2 tbsp olive oil
Remove shitake mushrooms from soaking liquid and squeeze out all juices. Dice mushrooms finely. In a large stock pot heat olive oil over medium heat. Add corriander and cumin seeds and toast until seeds begin to pop. Don’t let them burn. Add ginger and saute for a minute. Add onion and cook until it turns golden brown, then add carrots, reconstituted mushrooms and sausage. Cook until carrots begin to soften then add split peas and stir to coat with spices and vegetables. Add wine and mushroom soaking liquid and cook until almost all liquid is absorbed. Add cilantro, stock and tomatoes bring soup to a boil then reduce heat to medium low and cook until thickened, about 1 1/2 hours adding more stock if needed. The stew can be thinned with more liquid is more broth is preferred. Serve hot.