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 find it, substitute your favorite smoked sausage.

Smoky Split Pea-and-Sausage Soup
Photo: Victor Protasio; Prop Styling: Cindy Barr; Food Styling: Tina Bell Stamos
Active Time:
15 mins
Total Time:
55 mins
6 serves


  • 1 teaspoon extra-virgin olive oil, plus more for serving

  • 1 pound smoked sausage, sliced into 1⁄2-inch rounds

  • 1 large yellow onion, chopped (2 cups)

  • 2 medium carrots, chopped (2⁄3 cup)

  • 2 celery stalks, chopped (1⁄2 cup)

  • 2 large garlic cloves, minced (1 Tbsp.)

  • 1 pound dried split peas, rinsed and picked over

  • 6 cups lower-sodium chicken broth

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper, plus more for serving

  • 2 bay leaves


  1. Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often, until browned, 5 to 6 minutes. Remove sausage, and set aside.

  2. Add onion, carrots, celery, and garlic to Dutch oven. Cook, stirring often, until tender, about 5 minutes. Stir in split peas, broth, salt, pepper, and bay leaves. Bring to a boil over medium-high.

  3. Stir in cooked sausage. Reduce heat to medium-low. Simmer, stirring occasionally, until peas are tender, about 40 minutes. Remove and discard bay leaves. Spoon soup evenly into 6 bowls.

  4. Drizzle with additional oil, and sprinkle with additional pepper.

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