Ingredients
2 celery ribs, thinly sliced1 medium onion, chopped1 package (16 ounces) dried green split peas9 cups water, divided1 package (14 ounces) smoked turkey kielbasa, halved and sliced4 medium carrots, halved and thinly sliced2 medium potatoes, peeled and cubed1 tablespoon minced fresh parsley1 teaspoon dried basil1-1/2 teaspoons salt1/2 teaspoon pepper
Preparation
In a Dutch oven coated with cooking spray, cook celery and onion until tender. Stir in split peas and 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Stir in the kielbasa, carrots, potatoes, parsley, basil, salt, pepper and remaining water. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until peas and vegetables are tender.
