1lb Grow and Behold Sausages (your choice), cut into 1/2″ slices
1 potato, diced
1 large onion, chopped
1 1/2 teaspoons fresh or 1/3 teaspoon dried rosemary
1 1/4 cups split peas
4 cups Chicken Broth

Heat a small amount of olive oil in a 12″ Dutch Oven or stock pot.  Sauté sausages until lightly browned and fat comes out.

Add onions and potatoes, and cook until soft.

Add split peas and toast for 1-2 minutes, then add broth.  Bring to a boil, then simmer over medium heat until peas are tender, stirring occasionally.

Add rosemary, salt and pepper to taste, and enjoy

A few notes: This soup gets thicker as it ages so you may need to thin it with water if you aren’t eating it the same day you make it.  It serves 4 people as a main (delicious with salad and crusty bread for lunch or dinner) or about 6 as an appetizer.