Go Back
Print
Garnished-Split-Pea-Soup

Easy Hearty Split Pea Soup

Once you get it in the pot, it takes care of itself. This soup is high in protein and fiber, and very satisfying.

Servings 8

Ingredients

  • 1 pound split peas
  • 2 tbsp good olive oil
  • 2 links smoked sausage*
  • 2 cups diced onion
  • 1 cup diced celery
  • 2 cups diced carrot
  • 2 tsp dried thyme
  • 2 bay leaves
  • 6 inch piece kombu**
  • 2 tbsp tamari***
  • 8 cups water
  • 2 tsp fresh ground pepper
  • Salt to taste

Instructions

  1. Slice sausages into bite size pieces, and sauté in olive oil in a heavy pot, minimum 6 quart size
  2. Once browned, remove sausages and set aside
  3. In the same pan, add onion, celery, carrot, thyme, and bay leaves
  4. Saute over medium heat until vegetables are softened
  5. Stir in split peas, add water, tamari, and pepper
  6. Cover with lid cracked, simmer 30 minutes, stirring occasionally
  7. Add smoked sausage back in and stir, cover and cook 30 minutes more, until peas break down, adding more liquid as needed
  8. Taste and re-season as needed, and consider some optional garnishes like fresh herbs, hot pepper flakes, sour cream or crème fraische, croutons, and/or scallions or chives

Recipe Notes

*Swap a ham hock or other smoked pork, turkey or chicken wing for the smoked sausage, or easily make this dish vegan by sprinkling in a little liquid smoke instead of smoked meat, or use a plant based sausage
** and *** You can swap kombu and tamari by using your favorite boxed broth, or using water and salt, but a strip of kombu is helpful in making the split peas more digestible
-Store leftovers in air tight container and consume within five days
-This soup will taste better the next day, so feel free to make on a Sunday for a mid-week meal