Tonight we’re expecting some cold, cold weather so I wanted to make a big pot of soup to have on hand. We had some split peas in the cupboard–these are so wonderfully cheap–and some on-sale sausage stashed in the fridge. Instant soup idea. :)

The cornbread I made to go with it is guilt and fat free but moist and yummy. Don’t skip it!

Split Pea and Sausage Soup

This bag only cost me 77 cents. Cheap yum!

Hardware: One large pot (dutch oven is great)

1 pound bag split peas (or beans of choice: black beans, pinto, northern, etc)

12-16 ounces sausage or ham, chopped

1.5 Tablespoons olive/canola oil

1 large onion, diced

4-5 cloves garlic, minced

Saute chopped sausage until browned. I had low fat turkey sausage, so I sauteed it in the oil. Remove sausage from pan. Add in onion and garlic and cook until tender, adding a bit of water to deglaze sausage/ham browning. Once tender, add in split peas and 6-8 cups of water. Also, add back in the sausage, if desired. (I actually would have preferred serving the sausage as garnish on top of the soup. Boiling it in the soup made the crispy edges go away.)

A small bowl of warm soup!

Tiny, low/no fat PERFECT cornbread recipe

This recipe made a tiny cornbread loaf. The bread was moist but held together really well.

Hardware: one bowl, small pyrex (5 x 7 )or other baking dish

3/4 cup self rising corn meal

1/3 cup fat free plain yogurt

1 egg, beaten (can use 1/4 c egg white)

1/4 or less skim milk

nonstick spray

Mix all ingredients, except milk. Add milk a splash at a time until you get cornbread batter of nice consistency.  Pour batter into sprayed baking dish. Bake at 400 degrees for 20 to 25 minutes or until golden brown. (I used a toaster oven and it was perfect!)

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