Vegetables Sausage and Split Pea Soup Be the first to rate & review! You can use any cooked, smoked sausage for this soup. Slideshow: More Warming Soup Recipes By Ian Knauer Published on November 20, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Active Time: 20 mins Total Time: 1 hrs 45 mins Yield: 8 cups Ingredients 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 Directions 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. 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. Rate it Print