Split pea sausage soup is a hearty and flavorful dish that combines the earthy taste of split peas with the savory richness of sausage. This comforting soup is perfect for chilly days, with its thick, creamy texture and smoky depth from the sausage. The split peas break down as they simmer, creating a wonderfully thick base that complements the bold sausage and simple vegetables. It’s a filling, satisfying meal that’s easy to make and perfect for feeding a crowd or prepping ahead for a week’s worth of lunches.
Ingredients:
- 1 tbsp olive oil
- 1 lb smoked sausage or kielbasa, sliced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups dried split peas, rinsed
- 6 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Cook the Sausage: Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook for 5-7 minutes, or until browned. Remove the sausage from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Simmer the Soup: Add the split peas, chicken broth, bay leaves, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-1.5 hours, or until the peas have broken down and the soup has thickened. Stir occasionally to prevent sticking.
- Add the Sausage: Once the soup is thick and creamy, return the browned sausage to the pot and simmer for an additional 10 minutes to heat through. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired.
Enjoy this comforting, hearty split pea sausage soup, perfect for warming up on a cold day!
