My experience with split pea soup has probably been a lot like yours. Maybe you had a first bowl that didn't impress you, and you decided it wasn't your thing. I get it. But with my love for beans and legumes, I wasn't ready to write split pea soup off completely. I figured it just needed a serious boost of flavor, and smoky flavor happens to be one of my favorites. Adding smoked sausage seemed like a pretty good place to start.

Texture mattered, too. I'm a hearty-texture kind of gal. I don't want to puree my split pea soup until everything disappears into one smooth pot, and I don't want to cook the peas until there's nothing left to recognize. I want some texture, smoked sausage, and plenty of flavor in every spoonful.

So I gave split pea soup my own spin, turning a humble bag of split peas into a rustic, smoky flavor bomb that might just change the way you think about this old-fashioned soup.

Why I Make This Smoky Split Pea Soup

I love a meal that can do a lot of work in one pot. This soup has vegetables, protein from the smoked sausage, and split peas all cooking together, so I get a satisfying meal without dirtying up a bunch of pans. And because split peas are inexpensive, it’s a good way to stretch your grocery budget without making dinner feel like you’re settling.

But you know what my favorite part is? Once everything is in that pot and simmering, I can kick up my feet and let dinner take care of itself. I know, don’t judge me. Sometimes the best part of cooking is knowing you don’t have to stand over it the whole time.

And you already know I’m going to want something to go with that soup. A piece of Southern Cornbread from Scratch is just the thing for dipping into that smoky broth. Put the two together, and you’ve got a filling family meal without a lot of fuss.

Smoky Split Pea Soup with Smoked Sausage

Prep Time10

Cook Time45

Servings6

Calories: 400kcal

Ingredients

1 lb split peas any color
1 lb smoked sausage any kind
6 cups chicken broth more if needed
3 small carrots chopped
1 large onion diced
6 small or medium garlic cloves minced
2 small celery stalks chopped
Olive oil for sautéing
2 large bay leaves
1 tsp Herb De Provence or a mix of thyme and oregano
1 tsp dried parsley
Salt and pepper to taste

Instructions

Brown the smoked sausage.
Sauté the carrots, onion, and celery in a little olive oil until softened. Add the garlic during the last minute.
Pour in the broth, add the herbs, bay leaves, and rinsed peas.
Bring everything to a boil for a few minutes. Lower the heat to a simmer.
Stir in the sliced browned smoked sausage and cover the pot.
Let it simmer for about 40 minutes. Check the peas halfway through and add extra broth if the soup thickens too much.

Notes

Sausage Tip: Some smoked sausages can shrink and become tough when simmered for too long. For a more tender sausage, add it during the last 15 minutes of cooking.

How This Soup Comes Together

There’s nothing complicated about making this soup, but there are a few things I like to do along the way that help build the flavor and give the finished soup the rustic texture I’m after.

Diced smoked sausage, onion, carrots, and celery prepared for smoky split pea soup

Start with the Smoked Sausage

I like to brown the smoked sausage first. That little bit of browning adds another layer of flavor and gives the sausage some color before it goes into the soup. Once it has browned, I set it aside while I get the rest of the pot going.

Sliced smoked sausage browning in a blue Dutch oven for split pea soup

Build the Soup Base

Next comes the vegetables, followed by the chicken broth, herbs, and bay leaves. This is where the soup starts to smell really good. The broth picks up the flavor from the vegetables and herbs while everything gets ready for the split peas.

Chicken broth with herbs and bay leaves in a Dutch oven for split pea soup

Add the Green Split Peas

I use green split peas for this version. They go straight into the seasoned broth after being rinsed, and as they cook, they begin to soften and break down naturally. That is what thickens the soup. I don't puree mine because I want the finished soup to have some texture and for you to still be able to see what you're eating.

Green split peas added to seasoned broth in a Dutch oven

Add the Sausage and Let It Simmer

The browned smoked sausage goes into the pot as the soup simmers. This is also where I keep an eye on the texture. Some smoked sausages contain more moisture than others, and I've had some shrink and become tough when simmered too long. If yours does that, add it during the last 15 minutes of cooking instead.

Sliced smoked sausage added to split pea soup in a Dutch oven

As the split peas continue cooking, the broth gets thicker and the flavors come together. If the soup becomes thicker than you like, add a little more chicken broth. Remember that split pea soup will continue to thicken as it sits, so don't be afraid to leave it a little looser than your final serving consistency.

Ingredients for Smoky Split Pea Soup with Smoked Sausage

The ingredients for this split pea soup are pretty simple, but a few choices can make a difference in how the finished pot tastes and cooks. I've made this soup with different types of split peas, smoked sausage, and other smoked meats over the years, so here's what I've learned along the way.

Split Peas: Green or Yellow?

Green and yellow split peas both work well in this soup. Green split peas are the variety you'll see most often in traditional split pea soup. They have a slightly earthier, more savory flavor and cook down into the thick, creamy texture that makes split pea soup so satisfying.

Yellow split peas are a little sweeter and usually cook a bit faster. They make a lighter-colored soup with a slightly different flavor, but they still give you that thick, comforting texture. If yellow split peas are what you have in the pantry, use them. I wouldn't make a special grocery-store trip just to find the green ones.

Whichever color you use, give the split peas a good rinse before adding them to the pot. You don't need to soak split peas overnight. They are ready to simmer once they're rinsed and picked over for any debris.

Smoked Sausage and Smoked Meats

Okay, you know I love my smoked meats. I don't care if it came from the oinker or the clucker. If it's smoked, it's right up my alley. 😂

I've used all kinds of smoked sausage in split pea soup over the years. Some are infused with garlic, some have hot peppers, and some are the firmer, harder sausages that hold their shape beautifully in a simmering pot. My favorite is garlic sausage. Can you guess why?

But here's something worth knowing before you slice up that sausage: they don't all behave the same way when simmered. Some smoked sausages contain more moisture and can shrink and become tough if they cook for too long. If you're using one of those, add it during the last 15 minutes of cooking for a more tender result. Firmer smoked sausages can usually handle more time in the pot.

And smoked sausage isn't your only option. Smoked ham, ham hocks, or smoked turkey can all bring that deep smoky flavor to split pea soup. I've used different smoked meats over the years, and that's one of the things I enjoy about this kind of soup. It's flexible enough to work with what you already have.

Herbes de Provence

When I discovered Herbes de Provence a few years ago, I went a little crazy for it. 😂 It's one of those herb blends that can make simple food taste like you've put a lot more into it than you actually have.

Herbes de Provence is a blend rather than one single herb, and the exact combination varies by brand. It commonly includes herbs such as thyme, rosemary, oregano, savory, and marjoram. In this soup, the blend adds a gentle herbal flavor that works especially well with the smoky sausage without taking over the pot.

If you don't have Herbes de Provence, don't worry about buying a whole jar for one recipe. A simple combination of dried thyme and oregano works well here, too.

The Rest of the Ingredients

The rest of the pot is intentionally uncomplicated: chicken broth, carrots, onion, celery, garlic, olive oil, bay leaves, dried parsley, salt, and pepper. The vegetables build the savory base, while the broth and herbs give the split peas plenty of flavor as they simmer. Nothing fancy is required, which is exactly how I like a good pot of soup.

Serving Tips & Finishing Touches

For me, a bowl of split pea soup needs something good on the side. A warm piece of Sweet Honey Cornbread is probably my first choice because that little bit of sweetness goes so well with the smoky sausage and savory soup. If cornbread isn't what you have, grab some simple crusty bread and call it dinner.

I don't do much to the soup once it's in the bowl. A little fresh parsley or a small drizzle of olive oil is plenty if you want something on top. And if you like a little heat, try a pinch of crushed red pepper. Smoked paprika works, too, if you want to lean even further into that smoky flavor.

Honestly, though, this is one of those soups where I say use what you have and make it work for you. Add a few extra vegetables if they're hanging around in the refrigerator, or add a little more broth if the soup gets thicker than you like. That's the way I cook most of the time anyway. Simple food, what I have on hand, and hopefully enough left in the pot for tomorrow's lunch.

More Comfort Food from Dana's Kitchen

If this is the kind of food you like to eat, I've got a few more recipes you might want to put on your list. My Butter Beans and Neck Bones is another old-school pot of food that's full of flavor and made to stick with you. And if you're always looking for another pot of soup to make, take a look at my Easy Soup Recipes for more ideas.

Sometimes you don't need a complicated dinner. Just give me a good pot of something simmering on the stove, a piece of cornbread on the side, and I'm pretty happy.

Storage Tips and Common Questions About Smoky Split Pea Soup

How long can I store this soup?

This soup keeps well in the refrigerator for 3 to 4 days. Store it in an airtight container and reheat gently on the stove. Add a little broth if it has thickened too much.

Can I freeze this soup?

Yes. You can freeze split pea soup for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Do I need to soak the split peas?

Nope. Split peas don't require soaking before cooking. Just rinse them well and pick through them for any debris before adding them to the pot.

Can I add extra vegetables?

Absolutely. Carrots, celery, and onion are already in this soup, but you can add other vegetables such as potatoes or parsnips if you like.

by Dana Marie

I’m Dana, a home cook sharing the recipes I make in my own kitchen, from Southern comfort food and family favorites to simple meals made with everyday ingredients. I share what I’ve learned from cooking these dishes myself, including the little tips and adjustments that can make a recipe work better at home. When I’m not cooking, you’ll find me quilting and working on my latest creative project. And around here, we like to say, let’s get ta cooking!

Hey good people, if you made this Smoky Split Pea Soup with Smoked Sausage, I'd love to hear how it turned out!

Did you use green or yellow split peas? What kind of smoked sausage did you put in your pot? And did you like your soup thick and rustic like I do, or a little thinner? Tell me what you did. I always enjoy seeing how folks make a recipe their own.

⭐ If you enjoyed the soup, please consider leaving a rating. Your feedback helps other home cooks decide what to try next.