Serves 12 to 14
Start to finish: 1 hour 15 minutes
2 tablespoons olive oil
4 large leeks, white and light green parts, thinly sliced
Kosher salt and freshly ground pepper to taste
10 to 12 cups less-sodium chicken stock
1 (28-ounce) can crushed tomatoes
1 1/2 cups split peas
1 cup long-grain rice
1/2 cup Israeli couscous
12 to 16 ounces cooked chicken sausage, halved lengthwise and sliced
To garnish (optional):
Chopped fresh parsley
Toasted pumpkin seeds
In a very large soup pot or Dutch oven, heat the oil over medium heat. Add the leeks, season with salt and pepper, and saute for about 8 minutes until they are wilted. Raise the heat to high, add 10 cups of the broth and the crushed tomatoes, and bring to a simmer. Add the split peas, return to a simmer, then lower the heat and simmer partially covered for 30 minutes.
Add the rice and simmer another 10 minutes, then add the couscous and sausage and simmer for another 20 minutes until the grains and the peas are tender. Add all or part of the remaining 2 cups of broth if the soup seems too thick when you finish cooking it. Serve hot in bowls, with some parsley and/or pumpkin seeds on top.
Nutritional information: Nutrition information per serving: 258 calories; 61 calories from fat; 7 g fat (2 g saturated; 0 g trans fats); 19 mg cholesterol; 412 mg sodium; 34 g carbohydrate; 10 g fiber; 5 g sugar; 15 g protein.
Katie Workman, Associated Press
