While green split pea soup is the norm, I prefer the lighter color of its first cousin made with yellow split peas. This is the way the dish is traditionally made in Canada. Serve with crusty bread.
2 tablespoons vegetable oil
3/4 pound Smoked Kielbasa, Smoky Mettwurst, or purchased smoked sausage, cut into 1/2-inch dice
1 large onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
1 pound yellow split peas, rinsed
6 cups Chicken Stock or purchased low-sodium stock
3 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
1. Heat oil in a 4-quart saucepan over medium-high heat. Add sausage and cook, stirring frequently, for 3 to 5 minutes, or until browned. Remove sausage from the pan with a slotted spoon, and set aside. Add onion, carrot, celery, and garlic to the pan. Cook, stirring frequently, for 3 minutes, or until onion is translucent.
2. Return sausage to the pan, and add split peas, stock, parsley, thyme, and bay leaf. Stir well, and bring to a boil over medium-high heat. Reduce the heat to low and simmer soup, covered, for 40 to 50 minutes, or until split peas have disintegrated. Remove and discard bay leaf, season to taste with salt and pepper, and serve immediately.
Note: The soup can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, covered.