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Pea soup in a pink ceramic bowl with kale and sausage

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


  • 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


  • 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.