Smokey Split Pea Soup with Sausage
Why You’ll Love This Soup
I love quick meals because my time is often limited, and I love budget-friendly meals because, let’s face it, groceries can take a lot out of the budget. This smokey split pea soup with sausage recipe falls right into that category. But it’s more than just easy and economical, it is good eating. The flavor is amazing, and paired with some southern cornbread, it will feed a nice size family without any extra fuss.
What You Need for This Smokey Split Pea Soup
This Smokey Split Pea Soup with Sausage comes together with simple, flavorful ingredients that stretch into a full pot of comfort. I use split peas and smoked sausage, but this recipe gives you room to use what you already have. Lentils, ham, hocks, or any smoked meat will bring that same deep flavor to your soup.
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Split peas or lentils for a hearty, filling base
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Smoked sausage for that rich smokey bite (ham, hocks, or smoked turkey work too)
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Chicken broth to create a flavorful simmer
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Carrots for a little sweetness
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Onion for depth and aroma
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Garlic for warm flavor
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Celery to build the classic soup base
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Olive oil to sauté the veggies
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Bay leaves for slow-cooked flavor
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Herb de Provence or a simple mix of thyme and oregano
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Dried parsley for a light herbal touch
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Salt and pepper to balance everything
Ingredient Spotlight
Split Peas and Lentils
The two main ingredients that really matter in this smokey split pea soup with sausage recipe are the split peas and your choice of protein. Let’s start with the split peas, because they’re the heart of this pot.
Split peas are simply dried peas that have been peeled and split in half. That little split helps them cook faster and gives the soup a creamy, thick texture without needing any cream. They have a mild, earthy flavor that soaks up the smokiness from the sausage or any smoked meat you use. They’re simple, affordable, and full of comfort.
If you’re like me and have a pantry full of dried beans or peas, you might want to try lentils instead. They cook beautifully in this soup and each type brings something a little different:
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Green lentils: Hold their shape best. They have a mild, earthy flavor and give a heartier, firmer texture than split peas.
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Brown lentils: Cook a bit softer and have a warm, nutty flavor that works well in broth-based soups.
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Red or yellow lentils: Cook the fastest and break down into a creamy, almost silky texture.
Lentils are handled the same as split peas: rinse, add to the pot, and simmer. The only difference is cooking time , lentils usually finish 10–15 minutes faster, so check them early if you want them tender but not mushy.
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. And of course, the smoked meat is what gives this soup that deep punch of flavor. I’m using smoked sausage here, but this is the part of the recipe where things can take a turn depending on what you like.
I love a good smoked sausage, but sometimes they don’t bring as much smoke as I want. If you already have a favorite brand, go ahead and use it. If not, don’t be afraid to experiment.
If sausage isn’t what you want today, swap it. Leftover smoked ham from a celebration works great. Smoked ham hocks or turkey wings are also perfect. It’s all up to you.
Quick Tips:
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If your sausage isn’t smoky enough, try adding smoked salt, smoked pepper, or a pinch of smoked paprika.
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For ham, hocks, or turkey wings, simmer until tender, then shred or leave chunky for a rustic feel.
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For sausage, ham, and veggies, you can dice them smaller if desired.
Smokey Split Pea Soup
Ingredients
- 1 lb split peas any color or lentils
- 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
- 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 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.
How to Make This Smokey Split Pea Soup
This soup is simple to put together and comes out rich and hearty every time. The steps are easy to follow and perfect for busy days when you need a warm meal without a lot of work.
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Sauté the carrots, onion, and celery in olive oil until they begin to soften
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Add the garlic during the last minute so it does not burn
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Pour in the chicken broth, then stir in the herbs, bay leaves, and rinsed split peas
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Bring everything to a boil for a few minutes, then lower the heat to a gentle simmer
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Stir in the sliced smoked sausage and cover the pot
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Simmer for about 40 minutes, checking the peas halfway through
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Add more broth if the soup thickens too much as it cooks
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Remove the bay leaves before serving
Note: if your sausage has a lot of water and shrinks a lot, you can add it the last 15 min of the simmer.
Texture & Mouthfeel
We all have our own texture preferences, and I’m a rustic type of gal. But you can definitely make this soup more creamed if you like. Just take some of the peas and veggies out after cooking and blend them up until nice and smooth.
The beautiful thing about these split peas is that they are naturally creamy as they break down during cooking. The smoked sausage or ham and the vegetables can be left chunky for a rustic feel, or you can dice them small if you prefer. The sausage or ham adds little bursts of chewiness, and the carrots and celery give a gentle bite if left slightly firm. It’s hearty, comforting, and full of layers of texture that make each spoonful satisfying.
Storage Tips and Common Questions About Smokey Split Pea Soup
How long can I store this soup?
This soup keeps beautifully in the fridge for 3-4 days. Store in an airtight container and reheat gently on the stove, adding a little broth if it has thickened.
Can I freeze this soup?
Yes! You can freeze it for up to 3 months. Thaw overnight in the fridge before reheating.
Do I need to soak the split peas?
Nope. Split peas cook quickly and don’t require soaking.
Can I add extra vegetables?
Yes. Carrots, celery, and onion are traditional, but you can add more like potatoes or parsnips for extra heartiness.
Serving Tips & Finishing Touches
This smokey split pea soup is wonderful all on its own, but there are a few ways to make it even more comforting at the table. Serve it with a slice of warm Sweet Honey Cornbread to sop up all that delicious broth, or a simple crusty bread if that’s what you have on hand. A little sprinkle of fresh parsley or a tiny drizzle of olive oil on top can brighten the flavors without taking away from the rustic charm.
If you like a touch of heat, a pinch of smoked paprika or crushed red pepper on each bowl gives it a gentle kick. And don’t be afraid to get creative with your add-ins. Some diced potatoes, a few more veggies, or even a splash of cream can make this soup your own. The goal is hearty, flavorful, and satisfying , exactly the kind of meal that makes everyone at the table feel cozy and cared for.
Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!