Split Pea Soup with Spicy Italian Sausage

Here's a hearty and fast Split Pea Soup Recipe - don't skimp on the ham...

I have used the traditional ham before and the canning process seems to leach the flavor out of the ham, leaving chunks of meat without any flavor to chew on.
I wanted to try something different. I like this a lot, DH thought it was too spicy.


2 lbs dried green split peas (rinse and pick out any strange looking peas)
10 cups water (I used part chicken stock)

Bring to a boil and while boiling cut into chunks

5 carrots
5 potatoes
3 spicy italian sausages (about 9 inches long each)

then add to the liquid

1 tsp Lawry's seasoned salt
1 tsp powdered garlic
1/2 tsp black pepper

I then added the cut carrots, potatoes and sausage to the boiling liquid
and waited for it to come back to a boil and ladled into 5 quart canning jars
added water to the jars to the fill line,and cooked at 11 lbs pressure for 90 minutes.

I took about and extra 20 minutes letting my canner get to 11 lbs.
When the timer went off I turned the burner off and waited until there was no
pressure left in the canner.
I had no liquid loss when I opened the canner to remove the jars.

In this recipe and almost any recipe you can add or take away veggies.
I tend to use whatever I have on hand and make liberal substitutions.

Any soup with meat needs 90 minutes for quarts and 70 for pints.Posted byCynat12:23 PM

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