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Smoked Sausage and Split Pea Soup

Course Soups
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free
Nutrition 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 bowls

Ingredients

  • 1/2 pound sausage, andouille smoked
  • 1 pound split peas
  • 1 cup carrot chopped
  • 1 cup celery chopped
  • 3 cloves garlic
  • 4 cups vegetable stock
  • 2 cups water
  • salt and pepper to taste
  • 3 cups kale chopped into bite-size pieces
  • 2 tsps liquid smoke (optional)

Optional Garnish:

  • parsley fresh
  • hot sauce
  • yogurt Greek

Instructions

  1. Heat a large dutch oven to medium high heat.
  2. Remove sausage from casing and cook in pot until brown.
  3. Add carrots, celery, and garlic and cook for 3 minutes.
  4. Add split peas, stock, and water and bring to a boil.
  5. Reduce heat to low, cover, and simmer for a hour, stirring occasionally.
  6. Add kale and allow to wilt.
  7. Stir in Liquid Smoke, if using.
  8. Season with salt and pepper to taste.
  9. Add more water if you prefer a thinner soup.
  10. Portion into bowls and top with fresh parsley, hot sauce and Greek yogurt.