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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
Celery
2 stalks celery
chopped
Smoked Sausage
1 lb smoked sausage
sliced into 1⁄2-inch rounds
Garlic
2 cloves garlic
minced
Yellow Onion
1 large yellow onion
chopped
Lower-sodium Chicken Broth
6 cups lower-sodium chicken broth
Carrots
2 medium carrots
chopped
Bay Leaves
2 whole bay leaves
Extra-virgin Olive Oil
1 tsp extra-virgin olive oil
plus more for serving
Black Pepper
1/4 tsp black pepper
plus more for serving
Dried Split Peas
1 lb dried split peas
rinsed and picked over
Kosher Salt
1 tsp kosher salt
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?