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You are here: Home / Recipes / Sausage and Split Pea Soup Recipe

December 2, 2020

Sausage and Split Pea Soup Recipe

This pea soup recipe gets its flavor from smoked andouille sausage and good nutrition from carrots, celery, kale, and split peas. 

sausage and pea soup in a pink bowl with a striped napkin and loaf of bread this !

Cozy soup season is upon us

And I am all about it!

I turn to soups for my winter vegetable quota. I love that they keep so well in the fridge and freezer, so I always make a large pot. Cook your soup in the morning and simply reheat for dinner. Serve with crusty bread and lots of delicious garnishes.  

pea soup with greek yogurt and herbs in a pink bowl

Sausage + Pea Soup Recipe

This sausage and pea soup is as hearty as it is nutrition. Packed with sausage and split peas, plus carrots, celery, and kale, you’ve got one delicious soup. 

pea and sausage soup with a striped napkin and bread on a cutting board

Ingredients

Split Peas

Split peas are my favorite pulse!

What are pulses you ask? Pulses are the group of foods known as dry peas, chickpeas, lentils, and beans. They are super cheap (you can stretch lentils and dried beans so far!), sustainable (they have low water and carbon footprints), versatile (soups! burgers! salads!) and of course very good for you (they are packed with protein, fiber and antioxidants).  I just love their earthy taste, and they sure fill me up!

cup of dried split peas for pea soup recipe

Smoked Andouille Sausage

You could also sub in bacon or chopped ham here, but I love the richness the ground sausage adds. Vegetarians can sub in mushrooms for a meatiness without the meat. 

Carrots, Celery, and Garlic

+onions if you like! These aromatics make the backbone veggies of the dish. 

Kale

I love a soup with wilted greens. It’s my substitute for cold salads all winter long. Less chewing; more splurping.

Vegetable or Chicken Stock

Choose whichever you want based on what you have or whether or not you’re making a vegetarian version.

Liquid Smoke

A little Liquid Smoke at the end gives it an extra punch of flavor, but feel free to leave that out if you don’t have any or can’t find it.

pea soup recipe ingredients

How To Make This Pea Soup Recipe

Cook the sausage

Begin by cooking your sausage until it’s nice and brown. (Vegetarians could also leave the sausage out completely and simply sauté the veggies in some cooking oil.)

sausage browning in a pot

Add garlic

Add the garlic and saute for one minute.

Frozen garlic is one of my favorite secret ingredients. I use fresh garlic when making something that is either lightly cooked or a sauce, but I use frozen crushed garlic for most of my soups – any recipe where the garlic gets cooked. It’s so easy to pop it out of the cube and sauté away. (You could even DIY this if you wanted!)

frozen garlic cubes

Add the chopped vegetables

Add chopped carrots and celery. And onions too if you like them! Cook for 3-5 minutes.

chopped vegetables and sausage in a deep pot

Add the peas and stock and bring to a boil

When veggies are tender, add split peas and stock and bring to a boil.

Simmer for an hour, stirring occasionally

Reduce heat to low, cover, and simmer for a hour, stirring occasionally.

Stir in kale and Liquid Smoke

When an hour is nearly up, wash and tear the kale into small pieces and then add to the pot and allow to wilt through.

kale washed in a OXO salad spinner

If you’re using it, add the Liquid Smoke along with salt and pepper to taste. I love this stuff – it’s like a delicious grill or campfirey smell in a bottle!

bottle of liquid smoke

Portion into bowls and garnish

My garnish recommendations:

  • Fresh herbs
  • Plain Greek yogurt
  • Sour cream
  • Parmesan cheese
  • Hot sauce
  • Cracked pepper
  • Serve with crusty bread!

kale and pea soup on a spoon with crusty bread

Pea soup in a pink ceramic bowl with kale and sausage
Print Pin

Sausage and Split Pea Soup

This pea soup recipe gets its flavor from smoked andouille and good nutrition from carrots, celery, kale, and split peas. 
Course entrees, soups
Cuisine American
Keyword kale, sausage, split peas
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 bowls
Author Kath Younger

Ingredients

  • 1/2 pound smoked andouille
  • 1 pound split peas
  • 1 cup chopped carrots about 2 large
  • 1 cup chopped celery about 3 small
  • 3 cloves garlic
  • 6 cups vegetable or chicken stock
  • Salt and pepper to taste
  • 3 cups kale chopped into bite-size pieces
  • 2 teaspoons Liquid Smoke optional
  • Fresh parsley hot sauce and Greek yogurt for garnish

Instructions

  • Heat a large dutch oven to medium high heat.
  • Remove sausage from casing, crumble, and cook in pot until brown.
  • Add carrots, celery, and garlic and cook for 3 minutes.
  • Add split peas and stock and bring to a boil.
  • Reduce heat to low, cover, and simmer for a hour, stirring occasionally.
  • Add kale and allow to wilt.
  • Stir in Liquid Smoke, if using.
  • Season with salt and pepper to taste.
  • Portion into bowls and top with fresh herbs, hot sauce, and Greek yogurt.

More cozy soup recipes:

  • Kids’ Soup
  • Summer Vegetable Soup
  • Soup Roundup
  • Split Pea Soup with Ham
  • Holiday Turkey Soup

More posts from Kath:

Filed Under: Recipes

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Comments

  1. Elyse @ Justmurrayed says

    November 8, 2016 at 8:57 am

    This looks great! Gonna try it this weekend!

    Reply
  2. Kelli @ Hungry Hobby says

    November 8, 2016 at 10:11 am

    I love to add sausage to soup, I think it gives it just the punch of flavor it needs!

    Reply
  3. Megan says

    November 8, 2016 at 1:24 pm

    Do most grocery stores carry frozen garlic? I love the idea of using it in soups.

    Reply
    • KathEats says

      November 8, 2016 at 1:47 pm

      I haven’t looked specifically, but I think this brand is widely used: http://www.mydorot.com/

      Reply
  4. Jeanie says

    November 8, 2016 at 6:27 pm

    Yum! I don’t make this soup nearly enough.

    Reply
  5. Sam @ Hygge Wellness says

    November 9, 2016 at 10:32 am

    Beautiful photos, Kath!

    www.hyggewellness.com/blog

    Reply
  6. Kelli H says

    April 18, 2017 at 8:36 am

    This was super easy to make and had great flavor!

    Reply
  7. Amy says

    September 28, 2017 at 11:46 pm

    Do you think this could be frozen and reheated?

    Reply
    • KathEats says

      September 29, 2017 at 8:01 am

      Yes for sure!

      Reply
  8. Amanda says

    December 12, 2017 at 5:47 am

    I just made this last night (actually yesterday afternoon for last night’s supper) and it was delicious! My husband and I both loved it! I used mild Italian pork sausage instead of andouille since that’s what I had in the freezer, but no changes otherwise. Will definitely be marking this as a fave!

    Reply
  9. K says

    December 2, 2020 at 10:16 am

    Oh my goodness, I am eating pea soup I made yesterday for breakfast as I write this comment…..I put in celry onion, garlic and carrots. At the end I add chopped potatoes and carrots for color, flavor and nutrients. Also started adding 1 vegetable bouillon cube to bump it up. You can really put so many veggies in this but I stick to c & p. Thanks Kath. We are 37 this morning in FL…yikes !

    Reply
  10. Amy says

    December 2, 2020 at 4:07 pm

    So curious about the liquid smoke. That seems like such a non-Kath ingredient! Is it made from something natural? (Don’t mean that in a troll-y kind of way, just genuinely wondering.)

    Reply
    • Kath Younger says

      December 3, 2020 at 6:08 am

      It’s made by infusing smoke into water, and this brand only has two ingredients: smoke and water. It’s not some super chemical : )

      Reply
  11. Sp says

    December 3, 2020 at 9:08 am

    Thanks for this recipe! If I wanted to replace the sausage with bacon, how / when would I add it?

    Reply
    • Kath Younger says

      December 3, 2020 at 9:47 am

      I would cook it first and remove it so it stays crispy. Then saute the veggies in the bacon grease. Then add the bacon back in the final step or use it as a garnish.

      Reply
      • Sp says

        December 3, 2020 at 12:29 pm

        Thanks

        Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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