Country Style Smoked Sausage Ham and Split Pea Soup
Warm up with a comforting bowl of Country Style Smoked Sausage Ham and Split Pea Soup, a hearty classic that’s rich with rustic flavors and wholesome ingredients. This one-pot wonder combines the smoky savoriness of browned sausage and tender bites of diced ham with the earthy depth of split peas, all simmered in a seasoned chicken broth infused with aromatic thyme and bay leaf. Hearty vegetables like carrots, celery, and onion add layers of texture, while a garnish of fresh parsley brightens each bowl. Perfect for cozy evenings, this satisfying soup is easy to prepare and full of nourishing goodness, making it an excellent choice for meal prep or feeding a crowd. Whether served with crusty bread or on its own, this recipe brings old-fashioned comfort to your table in just over an hour. Keywords: smoked sausage pea soup, ham and split pea soup, hearty one-pot soup, comforting winter recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage, sliced into rounds
- 1 cup ham, diced
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 1 pound split peas, rinsed and sorted
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 0.5 teaspoon black pepper, freshly ground
- 0.5 teaspoon salt (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large stockpot or Dutch oven over medium heat.
Add the sliced smoked sausage and cook until browned, about 4-5 minutes. Remove the sausage and set aside.
In the same pot, add the diced ham, onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the rinsed and sorted split peas, chicken broth, thyme, bay leaf, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 60-70 minutes, stirring occasionally, until the split peas are tender and the soup has thickened.
Return the browned smoked sausage to the pot and cook for an additional 5 minutes to heat through.
Taste and adjust seasoning with salt if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1902 mg | 83% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 10.9 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1418 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
