Split Pea Sausage Soup Recipes

Steps:

• Cut sausage in half lengthwise; cut into 1/4-in. pieces. Place in a Dutch oven or stockpot; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1-1/4 to 1-1/2 hours or until peas are tender. Remove bay leaves.

Steps:

• Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
• Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
• To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
• Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.

Steps:

• In a Dutch oven coated with cooking spray, cook celery and onion until tender. Stir in split peas and 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Stir in the kielbasa, carrots, potatoes, parsley, basil, salt, pepper and remaining water. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until peas and vegetables are tender.

Steps:

• Cut sausage into 1/4 inch cubes, reserving 1/4 of sausage. Place 1/4 sausage and half can of beef broth in blender. Puree.
• Pour 1 1/2 cans of beef broth in soup pot. Bring to simmering boil while adding diced onion and sausage cubes. Add puree, bay leaf, and salt and pepper to taste. Simmer for 30 minutes.
• Add sliced carrots and continue simmering for another 10 minutes.
• Rinse split peas and add to simmering pot. Simmer until peas are soft but NOT mushy. Adjust salt and pepper to taste. Serve warm.

Steps:

• In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
• Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

Steps:

• Saute sausages in heavy large pot over medium high heat until fat begins to render, about 4 minutes.
• Add potato, onion, fresh rosemary, saute until onion is soft, another 5 minutes.
• Mix in split pea, chicken broth, bring soup to a simmer.
• Reduce heat to low, cover and simmer until peas are tender, stirring occasionally, about 50 minutes.
• Season to taste with salt and pepper and serve.
• If prefer thinner soup, add water by 1/4 cupfuls.

Steps:

• Combine first 9 ingredients in heavy soup pot or Dutch oven. Bring to boil over high heat. Cover pot; reduce heat to low and simmer until peas are tender, stirring occasionally, about 1 hour.
• Transfer sausage to large plate; cut into bite-size pieces. Reserve 1/4 of sausage pieces; return remaining sausage to soup. Add 1 cup Gouda to soup and stir until melted. Thin soup to desired consistency with water if necessary. Season with salt and pepper. Keep warm
• Preheat broiler. Mix remaining 1 1/2 cups Gouda with reserved sausage pieces. Spread generous amount of mustard on bread slices. Top with Gouda-sausage mixture. Broil until cheese melts and begins to brown. Serve soup, passing toasts separately.

Steps:

• In a small skillet, toast the caraway seeds over medium heat, stirring until fragrant, about 2 minutes. Finely grind the seeds in a spice grinder. Set aside. Cut the Ukrainian sausage, kielbasa, and Krakowska into 4-inch pieces; remove and discard the casing of the Krakowska. In a Dutch oven or large pot, melt the butter. Add the sausage and cook over medium heat until browned all over, 10-15 minutes. While the sausages are browning, thinly slice the celery. Trim escarole, then thinly slice into ribbons. Cut off fennel fronds and reserve for garnish; remove outer layer of the fennel, then thinly slice the inner bulb. Peel and trim onion, then roughly chop into small chunks. Trim carrots, cut in half lengthwise, then slice into ⅛-inch half-moon shapes.
• Remove browned sausages from pot and transfer to a plate to cool slightly, reserving the drippings. (Note: Refrigerate sausages if not using within 1 hour.) Meanwhile, over medium heat, sauté onions and fennel with a pinch of salt in the sausage drippings. Add ground caraway seeds and another pinch of salt while the onion/fennel mixture browns, 3-4 minutes. Bundle thyme sprigs with kitchen twine to make a bouquet garni, and add it to the pot. Add carrots and celery; stir, then sweat, 60-90 seconds. Add ham hock, escarole, yellow and green split peas. Stir to combine, then add chicken stock. Bring to a boil, then reduce heat to low and simmer until peas are tender, about 60-80 minutes.
• Remove ham hock and set aside. Thinly slice the sausages; add them to the soup and simmer until the sausages are heated through, 8-10 minutes. Meanwhile, pull the meat off the ham hock, slice, add to the soup and simmer, 4-5 more minutes.
• Remove bouquet garni and discard. Season the stew with salt, vinegar, and hot sauce. Garnish with reserved fennel fronds and freshly ground white peppercorns, and serve with baguette slices.

Steps:

• Begin sauteeing sausage in little bit of oil, until browned over medium high heat.
• Add onion, carrot, celery, potatoes, and garlic.
• Cook about 5 minutes or until ingredients begin to soften.
• Combine split peas, water, and broth and bring to boil.
• Simmer covered for 1 1/2 hours.
• Uncover and cook for about 30 minutes or until soup slightly thickens.

Steps:

• Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve.