This hearty soup features savory flavors of leeks, carrots, celery, and smoked sausage.
Marjoram and allspice add just the right amount of enhancement to the tender split peas making it perfect for this time of year.
Growing up my mom always made this soup during the cold winter months. Our entire family looked forward to it.
We would have a ham dinner during the holidays and the ham bone was always saved to make the green pea soup (that’s what I used to call it). It’s a good way to use a leftover ham bone!
The recipe is a version of one from a very old international cookbook from Good Housekeeping. Over the years one family member or another has tweaked it to their liking.
It’s super delicious and super filling. It’s great for dinner and also makes a wonderful lunch.
Ingredients For The Best Split Pea Soup
FAQ’s
What Can I substitute Smoked Sausage With?
Ham, bacon, kielbasa, and even spare ribs can be used to replace the sausage.
How Can I Make The Soup Vegetarian?
You can replace both the chicken broth and beef bouillon with vegetable broth for the soup base.
Omit the sausage or meat of any kind.
Add fresh herbs and fresh chives to make this simple pea soup a healthy meal with great flavor.
How Can I Add A Little Zest To Soups?
A delicious way to add a little zest to most soup recipes is by adding lemon juice or fresh chopped mint leaves.
What Flavor Does Marjoram Add?
Marjoram has a wood citrusy flavor similar to thyme.
If you don’t have marjoram in your spice drawer, you can use fresh thyme.
What Is Allspice?
Allspice is a berry of the evergreen pimento tree, native to the West Indies and South America.
Allspice is often used in fall dishes both sweet and savory. It has a flavor profile similar to a combination of nutmeg, cinnamon, and cloves.
When cooking with allspice, keep in mind a little goes a long way.
How To Make Delicious Split Pea Soup With Smoked Sausage And Leeks
The prep time is approximately 30 minutes. Cooking time is 3 hours.
- In a large pot place peas and broth. Let it come to a boil, then cover and simmer for 1 1/2 hours.
2. Halve leeks lengthwise, wash, and cut.
3. Cut onions into thin rings.
4. Chop carrots and celery.
5. Cut sausage into chunks.
6. Add the remaining ingredients including the dissolved beef bouillon (see helpful tips).
7. Increase heat and bring to a boil. Stir, cover, and simmer for 1 1/2 hours.
8. Stir, find the bay leaves, and remove them from the soup.
9. Ladle soup into small bowls, sprinkle chopped fresh parsley on top, and serve with buttered crusty bread and extra pieces of sausage for a delicious meal on a cold winter day!
Helpful Tips
I like to dissolve bouillon before adding it to the soup. Simply dissolve it in boiling water according to the package directions.
The bouillon adds a rich savory flavor to this delicious soup.
If you prefer a creamy soup, you can puree the soup a little or as much as you like.
A great way to use an immersion blender is to place it directly in the soup pot while it is still on the stove and has completed cooking. You can also use a regular blender or a food processor to puree the soup.
The soup may need to be returned to the soup pot and heated up a little before serving.
It is very easy to freeze spilt pea soup. After the soup has cooled to room temperature, transfer it to an airtight container or freezer bag. It can be stored for up to 3 months.
Soup can be refrigerated for about 5 days in a sealed container.
To reheat the soup, gently warm the frozen soup in a sauce pan on medium-low heat.
If you’re looking for another delicious hearty soup, try this sweet potato soup from Simply Recipes: Creamy Sweet Potato Soup.
Love This Dish? Here Are Some Other Great Recipes From Join Me In The Kitchen:
Delicious Split Pea Soup With Smoked Sausage And Leeks
This hearty soup features savory flavors of leeks, carrots, celery, and smoked sausage. Marjoram and allspice add just the right amount of enhancement to the tender split peas making it the perfect dish for a cold winter day!
Ingredients
- 1 pound dried split peas
- 8 cups chicken broth
- 2 beef bouillon cubes
- 1 pound smoked sausage (more if wanting to serve extra pieces with the soup)
- 2 leeks – sliced
- 1 medium yellow onion – sliced thin
- 1 cup chopped carrots
- 1 cup chopped celery
- 2-3 garlic cloves – minced
- 1-1/2 teaspoons salt
- 2 teaspoons fresh ground pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon marjoram
- 1-2 bay leaves (depending on the size)
- Fresh parsley – sprinkled on the top of each individual serving
- Loaf of crusty bread (optional)
- Butter (optional)
Instructions
- In a large pot place peas and broth. Let it come to a boil, then cover and simmer for 1 1/2 hours.
- Meanwhile, halve leeks lengthwise, wash, and cut.
- Cut onions into thin rings. Chop carrots and celery.
- Cut sausage into chunks.
- Add the remaining ingredients including the dissolved beef bouillon (see helpful tips): leeks, carrots, onion, celery, garlic, sausage, and seasonings.
- Increase heat and bring to a boil. Stir, cover, and simmer for 1 1/2 hours.
- Stir, find the bay leaves, and remove them from the soup.
- Ladle soup into small bowls, sprinkle chopped fresh parsley on top, and serve with buttered crusty bread and extra pieces of sausage for a delicious meal on a cold winter day!
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