Life Saver Smoked Sausage & Split Pea Soup (Covent Garden Soup Co Competition)


1 large onion, peeled and diced
2 large carrots, peeled and finely diced
2 large potatoes, peeled and diced
115g yellow split peas
115g dried haricot beans
2 sprigs fresh parsley, finely chopped
900ml ham or 900ml vegetable stock
250g chopped cooked ham
2 pre-cooked cured smoked sausages, chopped into cubes
salt and pepper

Cooking instructions

Start the night before and soak the split yellow peas and haricot beans in cold water; next day, drain them well and rinse them under running water in a sieve.

Chop the onions, potatoes and carrots into small cubes, and place all the vegetables, split peas, haricot beans and chopped parsley into a large saucepan, add the stock and bring to the boil. Then lower the heat so that the mixture is just simmering (just below boiling).

Simmer for 1 hour or until the split peas and haricot beans are soft.

Chop the cooked ham and smoked sausages into small cubes and then add them to the soup and heat gently for a further 5 to 10 minutes. Stir well and have a quick taste. More salt and pepper can added if the soup needs more seasoning at this stage.

Ladle the soup into warmed bowls and add some extra chopped parsley as a garnish.

Serve with crusty bread rolls or French bread/baguette.

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