Course Soups
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free
Recipe Contributed By Kath Eats Real Food

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Smoked Sausage and Split Pea Soup

Prep Time 10 minutes
Cook Time 1 hour


  • 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


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