Title: Split Pea Soup with Sausage
Categories: Soup
Yield: 6 Servings

2	c	Split peas; rinsed
6	c	Water
1	ts	Salt
1/2	ts	Ground cumin, or to taste
1	lb	Pork sausage

Soak split peas in water 2 hours. Place peas with soaking water, salt and cumin to taste in medium saucepan. Simmer, covered, about 1 1/2 hours or until smooth and soft, stirring occasionally. Add more water if needed for soupy consistency. Adjust seasonings to taste.

Just before serving, pan-fry chopped sausage until done. Serve soup in individual bowls. Sprinkle cooked sausage over soup. Makes 6 servings.

Each serving contains about: 515 calories; 918 mg sodium; 43 mg cholesterol; 24 grams fat; 51 grams carbohydrates; 26 grams protein; 2.47 grams fiber.

Printed in the December 17, 1992, issue of the Los Angeles Times. Submitted By LARRY BIBICH On MON, 12-06-93 (20:24)

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