Savory Split Pea Soup with Smoked Sausage
Warm up your kitchen with the rich and hearty flavors of Savory Split Pea Soup with Smoked Sausage, a comforting classic elevated with smoky, savory depth. This wholesome soup combines tender green split peas and aromatic vegetables—like onion, carrot, and celery—in a flavorful broth infused with dried thyme and a hint of garlic. The star of the dish is the smoky sausage, browned to perfection and simmered with the peas for an irresistible mix of textures and flavors. Perfect for meal prep or a cozy weeknight dinner, this one-pot wonder is ready in just over an hour and pairs beautifully with crusty bread for dipping. Garnished with fresh parsley for a burst of brightness, this soup is as visually appealing as it is delicious. Rich, filling, and satisfying, it’s the ultimate recipe for chilly days!
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Recipe Information
Ingredients
- 1 pound dried green split peas
- 12 ounces smoked sausage (e.g., kielbasa or andouille)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 2 cups water
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- salt (to taste)
- black pepper (to taste)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the split peas thoroughly under cold running water and set aside.
Slice the smoked sausage into rounds about 1/4-inch thick and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the smoked sausage slices to the pot and sauté for about 3-4 minutes, stirring occasionally, until they are browned. Remove the sausage from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the chicken broth and water, then stir in the rinsed split peas, bay leaf, and dried thyme.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for about 60-75 minutes, stirring occasionally, until the split peas are softened and the soup has thickened.
During the last 15 minutes of cooking, return the smoked sausage to the pot and stir to combine.
Taste the soup and season with salt and black pepper as needed.
Remove the bay leaf before serving.
Garnish with fresh chopped parsley if desired, and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
3045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 6764 mg | 294% | |
| Total Carbohydrate | 331.5 g | 121% | |
| Dietary Fiber | 122.2 g | 436% | |
| Total Sugars | 56.5 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 7332 mg | 156% | |
*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.
