Food and Recipes Dish Soup Split Pea Soup with Sausage 5.0 (1) 1 Review 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. By Karen Schroeder-Rankin Karen Schroeder-Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. Southern Living's editorial guidelines Published on December 14, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Cindy Barr; Food Styling: Tina Bell Stamos Active Time: 15 mins Total Time: 55 mins Yield: 6 serves Ingredients 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 Directions 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. 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. 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. Drizzle with additional oil, and sprinkle with additional pepper. Rate it Print