Split Pea Soup with Smoked Sausage and Potatoes
75% authentic · Fusion
A flavorful twist on split pea soup, incorporating smoked sausage for a different smoky profile and diced potatoes for added heartiness and texture.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Dried green split peas1 pound
- Smoked sausage (e.g., kielbasa)12 oz
- Yellow onion1 large
- Carrots2 medium
- Celery stalks2
- Potatoes2 medium
- Garlic cloves3
- Chicken or vegetable broth8 cups
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Fresh dillfor garnish
Steps
- 1
Rinse the split peas.
- 2
Slice the smoked sausage. Chop the onion, carrots, celery, and potatoes. Mince the garlic.
- 3
In a large pot, sauté the sausage slices until lightly browned. Remove sausage and set aside. In the rendered fat, sauté the chopped onion, carrots, and celery until softened.
- 4
Add the rinsed split peas, diced potatoes, minced garlic, broth, and bay leaf to the pot. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until peas and potatoes are tender.
- 5
Return the browned sausage to the pot. Stir well.
- 6
Season with salt and black pepper to taste. Remove bay leaf.
- 7
Serve hot, garnished with fresh dill.
