This started out as a clean-out-the-cupboard-and-fridge soup and ended as the world's easiest (not to mention healthier) gumbo. The split peas (which I never really liked before) magically create the thickness, color, and flavor you traditionally get from roux, sautéed peppers, and celery, gumbo file powder, and rice - without including any of them. This tastes even better the next day, as the peas continue to collapse and thicken the broth.

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Recipe Summary

prep:
15 mins
cook:
43 mins
total:
58 mins
Servings:
7
Yield:
7 cups
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 4-quart Dutch oven over medium heat. Add onion and salt; cook, stirring, until softened but not browned, about 5 minutes. Increase heat to medium-high. Add sausage and cook, stirring, until browned, 3 to 5 minutes.

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  • Stir chicken broth, split peas, and bay leaves into the Dutch oven; bring to a boil. Reduce heat to low and simmer, covered, until split peas are tender and beginning to collapse, 25 to 30 minutes. Stir in zucchini and simmer until tender, about 5 minutes. Season with salt and pepper. Discard bay leaves before serving.

Nutrition Facts

300 calories; protein 15.5g 31% DV; carbohydrates 23.5g 8% DV; fat 16.4g 25% DV; cholesterol 30.1mg 10% DV; sodium 556.5mg 22% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/13/2020
My boyfriend and daughter loved it. Will make again. Very easy. Read More
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