Best 12 Split Pea Sausage Soup Recipes

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Split pea sausage soup is a comforting and hearty dish that is perfect for a cold winter day. It is packed with flavor from the combination of split peas, sausage, and vegetables. This soup is also easy and quick to make, making it a great option for a busy weeknight meal. With a few simple ingredients, you can create a delicious and satisfying soup that the whole family will love.

Here are our top 12 tried and tested recipes!

SLOW COOKER SPLIT PEA SAUSAGE SOUP



Slow Cooker Split Pea Sausage Soup image

This is a soup I have come up with myself that everyone in my house will eat.

Provided by Dorothy Ingersoll

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 5h20m

Yield 8

Number Of Ingredients 11

1 pound dried split peas
10 cups water
1 pound smoked sausage of your choice, sliced
5 cubes chicken bouillon
1 ½ cups chopped carrot
1 cup chopped celery
2 potatoes, peeled and chopped
½ teaspoon garlic powder
½ teaspoon dried oregano
2 bay leaves
1 onion, chopped

Steps:

  • In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
  • Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

Nutrition Facts : Calories 411.5 calories, Carbohydrate 50.8 g, Cholesterol 37.3 mg, Fat 13.1 g, Fiber 16.8 g, Protein 23.9 g, SaturatedFat 4.6 g, Sodium 1492.4 mg, Sugar 8.7 g

SPLIT PEA SAUSAGE SOUP



Split Pea Sausage Soup image

Meet the Cook: When my husband and I eat out and enjoy a dish, I go home and try to duplicate it. That's how I came up with this recipe. While it's good at any time, we like it full and hearty over the winter. Our three children are grown. Now, we keep busy watching their children - our six grandchildren - grow. -Donna Mae Young, Menomonie, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 pound smoked kielbasa
1 pound dried split peas
6 cups water
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon coarse black pepper
2 bay leaves

Steps:

  • Cut sausage in half lengthwise; cut into 1/4-in. pieces. Place in a Dutch oven or stockpot; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1-1/4 to 1-1/2 hours or until peas are tender. Remove bay leaves.

Nutrition Facts : Calories 387 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 933mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 16g fiber), Protein 22g protein.

SPLIT PEA SOUP WITH SAUSAGE AND POTATO



Split Pea Soup with Sausage and Potato image

Provided by Shari Ledwidge

Categories     Bean     Pork     Potato     Sauté     Dinner     Lunch     Sausage     Pea     Winter     Potluck     Bon Appétit     Arizona     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 6

5 fully cooked spicy smoked sausage links (such as andouille or hot links), cut into 1/2-inch cubes
1 12-ounce russet potato, peeled, diced
1 large onion, chopped
1 1/2 teaspoons chopped fresh rosemary
1 1/4 cups green split peas, rinsed
4 cups low-salt chicken broth

Steps:

  • Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve.

SPLIT PEA AND SAUSAGE SOUP



Split Pea and Sausage Soup image

Green split pea with Polish Kielbasa sausage soup. Simple but delicious.

Provided by R. Austin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 8

12 ounces dried split peas
2 (14 ounce) cans beef broth
16 ounces kielbasa sausage
1 cup chopped carrots
1 onion, chopped
1 bay leaf
salt to taste
ground black pepper to taste

Steps:

  • Cut sausage into 1/4 inch cubes, reserving 1/4 of sausage. Place 1/4 sausage and half can of beef broth in blender. Puree.
  • Pour 1 1/2 cans of beef broth in soup pot. Bring to simmering boil while adding diced onion and sausage cubes. Add puree, bay leaf, and salt and pepper to taste. Simmer for 30 minutes.
  • Add sliced carrots and continue simmering for another 10 minutes.
  • Rinse split peas and add to simmering pot. Simmer until peas are soft but NOT mushy. Adjust salt and pepper to taste. Serve warm.

Nutrition Facts : Calories 450 calories, Carbohydrate 39.8 g, Cholesterol 49.9 mg, Fat 21.6 g, Fiber 15.2 g, Protein 24.9 g, SaturatedFat 7.2 g, Sodium 1138.7 mg, Sugar 7.5 g

COUNTRY STYLE SMOKED SAUSAGE, HAM AND SPLIT PEA SOUP



Country Style Smoked Sausage, Ham and Split Pea Soup image

This is the soup I make after I have baked my Recipe #262247. This soup uses split peas, but you can just as easily use yellow or red split lentils instead (same weight and cooking instructions). Many old style recipes require that the split peas are soaked overnight before starting recipes but this is not normally necessary nowadays. However, be sure to read the packet instructions carefully. If the split peas are soaked overnight their cooking time can be reduced to around 40 minutes. This recipe does not require overnight soaking however. If you have made my Recipe #262247, you will not need to add the vegetables listed here - unless you want extra vegetables, as the stock will already contain them. The cooking time will then depend on the split peas or lentils only. This serves 4 hungry people in large, deep soup bowls as a main course soup dish. It is wonderful with crusty bread rolls or baguette. This also makes a fabulous soup to take on a picnic in the Autumn or Winter, just what the doctor ordered!

Provided by French Tart

Categories     Stocks

Time 4h

Yield 4 serving(s)

Number Of Ingredients 9

8 -10 ounces chopped cooked ham (see note in the directions for different types of gammon or ham for this recipe)
2 pre-cooked cured smoked sausage, chopped into cubes
1 large onion, peeled and diced
2 large carrots, peeled and finely diced
4 ounces split peas, or
4 ounces split lentils
2 sprigs fresh parsley, finely chopped
2 pints ham or 2 pints vegetable stock
salt and pepper

Steps:

  • WHICH GAMMON or HAM?.
  • I used a cooked boneless ham joint throughout this recipe. If you use an uncooked ham, you will need to cook it (see instructions below) which will leave you with homemade stock for the soup.
  • Sometimes ham or gammon can be very salty, especially gammon from supermarkets. To remove most of the salt, soak the gammon in water for two hours before cooking and pour away the water. Then simmer it for 15 minutes, pour away the water and add new water for the remaining cooking time.
  • If the ham or gammon joint you buy is too large, put what is left in the fridge and use it for sandwiches,or as a main meal another time.
  • As a very easy alternative, use pre-cooked ham which saves all the bother of cooking your own ham / gammon joint. If you decide to use pre-cooked ham, just ignore the first step of the recipe, OR you might have cooked my Celebration Spiced Ham with Orange and Marmalade glaze already - so the stock base and ham will be done!
  • Whatever ham or gammon is used, it's fine if it is smoked or un-smoked - I used un-smoked.
  • Cooking the Ham or Gammon:.
  • Pour 3 pints of water into a largish pan and bring to the boil. Turn the heat down until the water is simmering (barely boiling). Place the uncooked gammon in the pan. If the gammon is covered half way to all the way by the water you're OK. Chop the gammon into smaller pieces if it's not at least half covered. The cooking method is the same whatever ham or gammon joint you use. Cook for around 50 minutes.
  • Turn the ham over about half way through cooking.
  • Immediately after the ham is put on to cook, start on the vegetables.
  • Cooking the Soup:.
  • Chop up the onions and carrots into small cubes, and place all the vegetables, split peas and chopped parsley into a pan, pour in the stock and bring to the boil. Then lower the heat so that the mixture is just simmering (just below boiling).
  • This will need to be cooked for around one hour, maybe one and a quarter hours if you want your vegetables soft.
  • The ham or gammon should be cooked after about 50 minutes, just enough time to prepare it before the vegetables are cooked.
  • Remove the ham from the pan, and chop it into small cubes. Chop up the smoked sausage to the same size.
  • The final step is to add the ham and smoked sausage to the soup and heat gently for about 5 to 10 minutes. Stir well and have a quick taste. More salt and pepper can added if the soup needs more seasoning.
  • Serve the soup into bowls and add some extra chopped parsley if you have any available. Serve with crusty bread rolls or French bread/baguette.
  • This soup freezes well and will keep in the freezer for a month.

Nutrition Facts : Calories 624.4, Fat 28.1, SaturatedFat 9.6, Cholesterol 146.8, Sodium 2469.1, Carbohydrate 29.9, Fiber 11.1, Sugar 6.4, Protein 60.8

SPLIT PEA AND SAUSAGE SOUP



Split Pea and Sausage Soup image

A big bowl of satisfying soup is the perfect antidote to cold weather. Whether for a family meal or an informal get-together, I pull out my tried-and-true soup recipe and simply relax. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Lunch

Time 7h25m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 12

1 pound smoked sausage, sliced
1 medium potato, peeled and cubed
2 medium carrots, thinly sliced
2 celery ribs, thinly sliced
1 medium onion, chopped
2 tablespoons butter
3 garlic cloves, minced
1/4 teaspoon dried oregano
1 cup dried green split peas
2-1/2 teaspoons chicken bouillon granules
1 bay leaf
5 cups water

Steps:

  • Saute the sausage, potato, carrots, celery and onion in butter in a large skillet until vegetables are crisp-tender. Add garlic and oregano; cook 2 minutes longer., Transfer to a 5-qt. slow cooker. Add the peas, bouillon, bay leaf and water. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf.

Nutrition Facts : Calories 429 calories, Fat 25g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 1267mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 10g fiber), Protein 20g protein.

SPLIT PEA SOUP WITH SMOKED SAUSAGE AND GREENS



Split Pea Soup with Smoked Sausage and Greens image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Quick & Easy     High Fiber     Lunch     Sausage     Kale     Pea     Boil     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

1 16-ounce bag dried green split peas (2 1/3 cups)
12 ounces fully cooked smoked pork linguiça or andouille sausages
8 cups (or more) low-salt chicken broth
5 Turkish bay leaves
3 to 4 cups coarsely chopped kale

Steps:

  • Combine split peas, whole sausages, 8 cups broth, and bay leaves in heavy large pot. Bring to boil over medium-high heat, stirring often. Cover, reduce heat to low, and simmer until peas are tender, stirring occasionally, 30 to 35 minutes.
  • Transfer sausages to cutting board. Cut lengthwise in half, then crosswise into 1/4-inch-thick half-rounds.
  • Puree soup (including bay leaves) 1 cup at a time in blender until smooth; return to same pot. Add sausages and greens. Thin with more broth if necessary. Simmer soup until greens soften, 3 to 4 minutes. Season to taste with salt and pepper.

SPLIT PEA SOUP WITH SAUSAGE AND POTATO



Split Pea Soup With Sausage and Potato image

Make and share this Split Pea Soup With Sausage and Potato recipe from Food.com.

Provided by Nolita_Food

Categories     Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

5 fully cooked spicy smoked link sausage, cut into 1/2 inch cubes (andouille or hot links)
1 (12 ounce) russet potatoes, peeled,diced
1 large onion, chopped
1 1/2 teaspoons chopped fresh rosemary
1 1/4 cups split peas, rinsed
4 cups low sodium chicken broth

Steps:

  • Saute sausages in heavy large pot over medium high heat until fat begins to render, about 4 minutes.
  • Add potato, onion, fresh rosemary, saute until onion is soft, another 5 minutes.
  • Mix in split pea, chicken broth, bring soup to a simmer.
  • Reduce heat to low, cover and simmer until peas are tender, stirring occasionally, about 50 minutes.
  • Season to taste with salt and pepper and serve.
  • If prefer thinner soup, add water by 1/4 cupfuls.

SPLIT PEA SOUP WITH GOUDA-SAUSAGE TOASTS



Split Pea Soup with Gouda-Sausage Toasts image

Categories     Soup/Stew     Cheese     Pork     Vegetable     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1 pound dried green split peas
1 pound fully cooked smoked sausage (such as Kielbasa), split lengthwise
4 14 1/2-ounce cans low-salt chicken broth
2 onions, chopped
3 large celery stalks, chopped
4 large garlic cloves, chopped
2 teaspoons dried thyme, crumbled
1 large bay leaf
1/8 teaspoon ground cloves
2 1/2 cups firmly packed shredded Gouda (about 10 ounces)
Strong German-style mustard
12 1/2-inch-thick slices sourdough baguette, toasted

Steps:

  • Combine first 9 ingredients in heavy soup pot or Dutch oven. Bring to boil over high heat. Cover pot; reduce heat to low and simmer until peas are tender, stirring occasionally, about 1 hour.
  • Transfer sausage to large plate; cut into bite-size pieces. Reserve 1/4 of sausage pieces; return remaining sausage to soup. Add 1 cup Gouda to soup and stir until melted. Thin soup to desired consistency with water if necessary. Season with salt and pepper. Keep warm
  • Preheat broiler. Mix remaining 1 1/2 cups Gouda with reserved sausage pieces. Spread generous amount of mustard on bread slices. Top with Gouda-sausage mixture. Broil until cheese melts and begins to brown. Serve soup, passing toasts separately.

SPLIT PEA SOUP WITH TURKEY SAUSAGE



Split Pea Soup With Turkey Sausage image

Make and share this Split Pea Soup With Turkey Sausage recipe from Food.com.

Provided by Team Rocco

Categories     < 4 Hours

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 lb turkey sausage
1 medium onion, chopped
1 carrot, chopped
1 celery rib, chopped
4 red potatoes, chopped
4 garlic cloves, minced
1/2 tablespoon salt
1 tablespoon pepper
16 ounces dried split peas
7 cups water
2 cups chicken broth
red pepper flakes

Steps:

  • Begin sauteeing sausage in little bit of oil, until browned over medium high heat.
  • Add onion, carrot, celery, potatoes, and garlic.
  • Cook about 5 minutes or until ingredients begin to soften.
  • Combine split peas, water, and broth and bring to boil.
  • Simmer covered for 1 1/2 hours.
  • Uncover and cook for about 30 minutes or until soup slightly thickens.

SPLIT PEA AND LENTIL SOUP WITH HOMEMADE SAUSAGE



SPLIT PEA AND LENTIL SOUP WITH HOMEMADE SAUSAGE image

Categories     Soup/Stew     Bean     Bake     Sauté     High Fiber     Wheat/Gluten-Free     Sausage     Winter     Healthy

Yield 4-6 people

Number Of Ingredients 19

2 cups chopped onion
2 cups chopped celery
2 cups chopped carrot
2 tablespoons finely chopped garlic
2 tablespoons unsalted butter
2 tablespoons olive oil
8 cups chicken broth
1 small ham hock (about 3/4 pound)
1/2 cup green lentils
1/2 cup green split peas, picked over
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh rosemary leaves
For the sausage mixture:
1 1/2 teaspoons sea salt
3/4 teaspoon dried hot red pepper flakes
1 tablespoon coarsely chopped garlic
2 tablespoons Marsala or Secial Madeira
1 1/2 teaspoons paprika
1/2 pound boneless pork shoulder or pork butt, cut into 1/2 inch cubes

Steps:

  • In a pot sweat the onion, celery, carrot and garlic in the butter and oil with the lid until the vegetables are softened. Add the broth and ham hock and bring mixture to simmer. Add the lentils, split peas, thyme and rosemary and simmer uncovered for 1 hour or until lentils and peas are tender. Make the sausage mixture: While the soup is simmering, combine in a bowl the salt, red pepper flakes, garlic, fennel seeds, Marsala, paprika and add the pork. Mix well, then grind once in a meat grinder on the coarse setting. (May be ground in a food processor, pulsing until ground coarse and well combined.) Transfer mixture to jelly roll pan, spreading evenly. Bake in a preheated 375 degree oven until cooked through. Transfer to a bowl with slotted spoon. Spoon the soup into bowls, top with some of the sausage mixture and serve.

SPLIT PEA SOUP WITH ITALIAN SAUSAGE



SPLIT PEA SOUP WITH ITALIAN SAUSAGE image

Categories     Soup/Stew     Vegetable     High Fiber

Yield 11 12 oz Bowls

Number Of Ingredients 14

Ingredients
Gallon Spring Water
1 Leftover Ham Bone
2 Pounds Dried Split Peas
6 Bay Leaves
1 Pound Ground Italian Sausage (Mild or Hot)
2 Medium Onions 1/4" Dice
1 Pound Carrots 1/4" Dice
6 Stalks Celery Split 1/4"Diced
2 Tablespoons Crushed Garlic
2 Teaspoons Salt
2 Teaspoons Pepper
Fresh Sour Cream (Optional)
Tabasco Sauce (Optional)

Steps:

  • Preparation On stove in a large stock pot; add water, leftover ham bone, dried green peas, and bay leaves. Bring to a boil and simmer for 1.5 hours. Skim off foam several times as necessary. In large skillet; brown Italian sausage and set aside. In same skillet with drippings, saute garlic, onions, celery, and carrots until onions turn translucent. After stock has cooked for 1.5 hours; remove bone, separating meat by pulling into smaller pieces. Add only the meat back to stock, along with veggie mixture, sausage, and seasonings. Simmer an additional 1.5 hours. Let cool and skim off layer of gel that will form at the top. To serve; reheat adding salt and fresh cracked pepper to taste. Add a tablesoopn of sour cream to each bowl. Tabasco sauce adds a nice flavor as well.

Tips:

  • Split pea soup is a hearty and filling soup that can be easily made with a few simple ingredients.
  • Soaking the split peas overnight will help to soften them and reduce the cooking time.
  • Seasoning the soup with a variety of spices, such as thyme and rosemary, will add flavor and depth.
  • Using a good quality sausage will make a big difference in the taste of the soup.
  • Adding vegetables, such as carrots and celery, to the soup will add flavor and nutrition.
  • Simmer the soup for at least 30 minutes to allow the flavors to meld together.
  • Serve the soup with a side of bread or crackers for a complete meal.

Conclusion:

Split pea sausage soup is a classic comfort food that is easy to make and can be enjoyed by people of all ages. The soup is packed with flavor and is a great way to use up leftover sausage. So next time you're looking for a quick and easy meal, give split pea sausage soup a try.

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