Split pea soup is a recipe you should add to your fall meal plan. It’s the best time of year for soup. This split pea soup with sausage is sure to warm the bellies of your family. Making soup on chilly days makes the house feel cozy and comfortable.
Split Pea Soup – Love it or Hate it?
Growing up, my grandma would make split pea soup quite often. Of course, being a loyal member of the Picky Eater’s Club, I wouldn’t dare touch the green liquid. As an adult, the more green in our diet the better. I still don’t know that many people who make a special request for pea soup, but it’s a good recipe to make a couple of times per year.
In fact, eating green split peas is said to improve your heart health. The fiber from the peas may lower your cholesterol, which reduces your risk for heart disease. I honestly don’t know any other recipes that contain split peas, nor have I looked for them, so split pea soup will be the way we get our dosage.
I know split pea soup is an acquired taste for some people. It seems to be one of those foods that people either love or hate — nothing in between. If you’re reading this, you probably love split pea soup, so please let us know if you make this recipe.
This recipe for split pea soup is different in that it contains sausage instead of ham. Quite often, people make split pea soup with a ham bone, but that’s not necessary for this recipe. Don’t eat ham that often? No need to wait for that special time of year that you obtain a ham bone.
The addition of sausage to this soup recipe adds delicious flavor. If you typically find split pea soup bland, give this recipe a try to see if the sausage makes a difference for you.
More Fall Recipes to Make:
- Three bean slow cooker chili
- Homemade onion soup mix – great to keep in the pantry
- Creamy pork chops in the slow cooker
- 1/2 lb sausage, ground
- 1 cup celery, chopped
- 1/2 cup onions, diced
- 16 oz split peas, 1 lb, dry
- 4 cups chicken broth
- 2 cups water
- 1 cup carrots, chopped
- 1 teaspoon salt
- 1 teaspoon thyme
- 1/2 teaspoon pepper
- 2 bay leaves
- Place sausage, onions and celery in a large stock pot and heat on medium to brown sausage.
- Add split peas, broth, water, carrots and spices. Heat on medium-high heat until boiling.
- Reduce heat to simmer and cover, 2 hours. Stir occasionally.
- Remove bay leaves and discard before serving.
Serving Size:1 serving
Amount Per Serving: Calories: 239Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 1324mgCarbohydrates: 22gFiber: 8gSugar: 6gProtein: 13g
Nutrition facts are an estimate only.
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Do you like split pea soup? Let us know if you try it with sausage.