Easy Oven-Baked Split Pea Soup

1 Package (16 oz. / 454 g) Dried Split Peas
8 Cups / 2 liters Water
1-1/2 Cups / 375 mL Sliced Carrots
1-1/2 Cups / 375 mL Sliced Celery
2 Tbsp. / 30 mL Watkins Onion Flakes
2 teas. / 10 mL Watkins Thyme
2 teas. / 10 mL Watkins Chicken Soup Base
1 teas. / 5 mL Watkins Celery Seed
1/4 teas. / 1.2 ml, or to taste Watkins Black Pepper
1 Watkins Bay Leaf
1 pound / 454 g Fully-Cooked Smoked Kielbasa Sausage, sliced 1/4-inch / 0.5-cm thick then cut in half

Rinse peas under cold water. In a large oven-proof kettle or Dutch oven, combine all ingredients except sausage. Bake, covered, at 350°F / 180ºC for 2 hours, stirring occasionally. Add sausage, bake 30 minutes more or until peas are tender and sausage is heated through; remove bay leaf before serving. Makes 8 servings.

Note from Kitchen: If a thinner soup is desired, more water may be added.

Nutritional Information Per Serving:
Calories 370, Protein 23g, Carbohydrates 41g, Sodium 460mg, Fat 14g, Saturated Fat 10g, Cholesterol 40mg, Dietary Fiber 10g

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