1/2 pound Kielbasa sausage, cut into pieces
1 large potato, peeled and diced
1 large onion, chopped
1 1/2 tsps fresh rosemary, chopped
1 1 pound bag split peas, rinsed
4 cups chicken broth
Saute sausage in heavey large pot over medium high heat until fat begins to render, about 4 minutes. Add potato, onion, and fresh rosemary. Saute until onion is soft, about 5 minutes. Mix in split peas, then chicken broth, Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occdasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season to taste with salt and pepper and serve