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Southern Living

Split Pea Soup with Sausage

This split pea soup gets extra flavor from Conecuh sausage. Conecuh sausage has a bold, hickory-smoked flavor that is ideal for hearty soups and stews, and narrow size, which makes it easier to eat with a spoon. Conecuh is made in Alabama and sold in grocery stores throughout the South. If you can’t...
713
79
55 min
TOTAL TIME
615
CALORIES
$1.54
PER SERVING
Split Pea Soup with Sausage
Ingredients
11 INGREDIENTS
6 SERVINGS
Kosher Salt
1 tsp kosher salt
Smoked Sausage
1 lb smoked sausage
sliced into 1⁄2-inch rounds
Celery
2 stalks celery
chopped
Garlic
2 cloves garlic
minced
Yellow Onion
1 large yellow onion
chopped
Black Pepper
1/4 tsp black pepper
plus more for serving
Carrots
2 medium carrots
chopped
Lower-sodium Chicken Broth
6 cups lower-sodium chicken broth
Dried Bay Leaf
2 whole dried bay leaf
Extra-virgin Olive Oil
1 tsp extra-virgin olive oil
plus more for serving
Dried Split Peas
1 lb dried split peas
rinsed and picked over
Directions
13 STEPS
View Directions on Southern Living
Health Info
Macros
56g
CARBS
26g
FAT
39g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
What is pea soup?
What ingredients do I need to make pea soup?
Do I need to soak the peas before cooking?
What is the best way to cook pea soup?
Can I make pea soup in a slow cooker?
How can I adjust the consistency of pea soup?
Can I substitute ham hocks or bacon in pea soup?
What are some common mistakes to avoid when making pea soup?
How long can I store leftover pea soup?
How can I reheat leftover pea soup?