Here’s another soup recipe that we love. John loves to make pea soup in the winter, in fact the other day he asked me if we had any split peas so I’m sure it’s coming soon, This one is different because, as the name says, it’s baked. Also, it uses Polska Kielbasa as it’s meat source.

• 1 package (16 oz) dried split peas
• 8 cups water
• 1-1/2 cups sliced carrots
• 1-1/2 cups sliced celery
• 2 tbsp Watkins Onion Flakes
• 2 tsp Watkins Thyme
• 2 tsp Watkins Chicken Soup Base
• 1 tsp Watkins Celery Seed
• 1/4 tsp or to taste Watkins Black Pepper
• 1 Bay Leaf
• 1 pound fully-cooked Polska Kielbasa sausage, sliced 1/4-inch thick then cut in half

1. Rinse peas under cold water.
2. In a large oven-proof kettle or Dutch oven, combine all ingredients except sausage.
3. Bake, covered, at 350°F for 2 hours, stirring occasionally.
4. Add sausage, bake 30 minutes more or until peas are tender and sausage is heated through; remove bay leaf before serving.

Makes 8 servings.
If you prefer a thinner soup, just add more water when you add the sausage.

Enjoy!

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1. Italian Sausage and Vegetable Soup
2. Friendship Soup Mix in a Jar
3. Char’s Vegetable Soup
4. Baked Potato Soup
5. Grandma’s Chicken Noodle Soup