0 made it | 0 reviews |
"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."
Added to shopping list. Go to shopping list.
Ingredients58 m servings 300
Original recipe yields 7 servings (7 cups)
- 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.
- 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.
Per Serving: 300 calories; 16.4 23.5 15.5 30 556 Full nutrition