Welcome to a culinary journey where flavors dance and comfort abounds. Let's embark on a delectable expedition into the realm of split pea sausage soup, a hearty and nourishing dish that promises to warm your soul on chilly days. This versatile soup is a symphony of textures and flavors, featuring tender split peas, succulent sausage, and an array of vegetables swimming in a rich, flavorful broth. It's a one-pot wonder that's easy to prepare and packed with wholesome ingredients, making it a perfect choice for busy weeknights or cozy weekend meals. So, gather your ingredients, fire up your stove, and let's dive into the delightful world of split pea sausage soup. From classic recipes to creative variations, we have something for every palate.
Here are our top 12 tried and tested recipes!
SLOW COOKER SPLIT PEA SAUSAGE SOUP
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
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
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
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
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
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
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
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
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
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
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
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 SAUSAGE AND POTATO
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
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 SMOKED SAUSAGE AND GREENS
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
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 AND LENTIL SOUP WITH HOMEMADE SAUSAGE
Categories Soup/Stew Bean Bake Sauté High Fiber Wheat/Gluten-Free Sausage Winter Healthy
Yield 4-6 people
Number Of Ingredients 19
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 GOUDA-SAUSAGE TOASTS
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
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
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 SOUP WITH ITALIAN SAUSAGE
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:
- Use a variety of split peas: Green split peas are the most common, but you can also use yellow or brown split peas. Each type has a slightly different flavor and texture, so experiment to find your favorite.
- Soak the split peas: Soaking the split peas before cooking helps them to soften and cook more evenly. You can soak them for as little as 30 minutes or overnight.
- Use a good quality sausage: The sausage is one of the main flavors in this soup, so it's important to use a good quality sausage. Look for a sausage that is made with high-quality meat and has a good flavor.
- Don't overcook the vegetables: The vegetables in this soup should be cooked until they are tender, but not mushy. Overcooking the vegetables will make the soup bland and watery.
- Season to taste: The amount of salt and pepper you add to this soup is a matter of personal preference. Taste the soup as you go and add more seasoning as needed.
Conclusion:
Split pea sausage soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover sausage. With a few simple tips, you can make a delicious split pea sausage soup that your whole family will love.
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