This "nutrient dense" soup is thick, rich and satisfying with lots of protein and minerals.
- 1 pound roll fresh sausage (found with the breakfast meats)
- ½ onion, chopped
- ½ pound dried green peas
- 7 cups water
- 1 cup sliced carrots
- 2 stalks celery, chopped
- 1 dried bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 fresh sage leaves, minced or ½ teaspoon dried sage
Remove plastic covering from sausage roll and discard. Add sausage to a heavy pot, breaking it up with a fork. Fry over medium heat 5 minutes, stirring with the fork or spatula until lightly browned. Add onions and cook until nicely browned, being careful not to burn them. Good soup needs good browning for rich flavor.
Add peas, water, bay leaf, carrots, celery, salt and pepper. Bring to boil, stirring, then lower heat to simmer. Cover and cook 45 minutes, or until peas fall apart. Adjust water to desired consistency. Serves 5.