Sausage and Split Pea Soup

You can use any cooked, smoked sausage for this soup.

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  • Servings: Makes about 8 cups

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  • 12 ounces kielbasa, sliced
  • 2 medium onions, chopped
  • 5 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 6 medium carrots, sliced
  • 2 celery stalks, chopped
  • 8 cups chicken stock
  • 1 pound dried split peas

How to make this recipe

  1. In a large heavy pot, brown the sausage over medium heat, turning occasionally, until golden, about 6 minutes. Transfer the sausage to paper towels to drain, keep the fat in the pot.

  2. Stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the carrots, celery, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. In a blender, puree the soup in batches until smooth. Stir in the reserved sausage and cook until the sausage is warmed through, about 2 minutes. Season the soup with salt and pepper to taste and serve.

Contributed By Photo © Ian Knauer Published December 2014

1044328 recipes/sausage-and-split-pea-soup 2015-11-20T21:33:04+00:00 Ian Knauer weeknight-dinner|eastern-european|soups-and-stews|web-exclusive december-2014 recipes,sausage-and-split-pea-soup 1044328

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