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Smoky Split Pea Soup with Smoked Sausage

Prep Time10 minutes
Cook Time45 minutes
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.