• 1 14-oz. package Smoked Sausage
  • 2 teaspoons fennel seeds
  • 2 tablespoons unsalted butter
  • 3 cups chopped escarole
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 1/2 cups diced yellow onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme leaves
  • 3 quarts chicken broth
  • 1 1/2 cups green split peas
  • 1 1/2 cups yellow split peas
  • 2 tablespoons apple cider vinegar (optional)
  1. Slice Hillshire Farm® Smoked Sausage in thin rounds.
  2. In a large 6- or 7-quart pot, toast the fennel seeds over medium heat, stirring until fragrant, for about 2 minutes. Set aside on a plate.
  3. In the same pot, melt the butter. Add the sausage and cook over moderate heat until browned all over, about 5 minutes.
  4. Add the escarole, carrots, celery, onion, garlic, thyme, and ground fennel seeds to the pot and cook over moderate heat, stirring occasionally, until the vegetables start to soften, about 10 minutes.
  5. Add the chicken broth and bring to a boil.
  6. Once boiling, add the peas, and bring it back down to a simmer. Simmer slowly until the peas are tender and breaking. Stir every 10 minutes or so. Remember at higher altitudes or depending on your peas, the cooking time will be an hour and not 40 minutes.
  7. Season with salt and pepper.
  8. Add the vinegar, stir, and serve with plenty of crusty bread.

    Freezer Tip 1: Not using up all of your veggies in time? Slice them before they go bad and place them in sandwich bags in the freezer so you have them at the ready for recipes like this!

    Freezer Tip 2: Didn’t use up the whole can of chicken broth? Measure out how much remains and freeze 2 cups at a time flat in a marked quart-size freezer bag so you can easily add to your next recipe that calls for it.