Split Pea and Andouille Soup

Andouille sausage adds deep flavor and spice to the split peas. Mix it up by subbing in your favorite smoked sausage or a ham hock.

Split Pea and Andouille Soup
Yields: About 6 servings
  • 2 tablespoons olive oil
  • 1 pound andouille sausage, chopped
  • 1 small sweet onion, chopped
  • 1 large carrot, halved lengthwise and sliced
  • 4 cloves garlic, minced
  • 1 pound dried split green peas
  • 6 cups Homemade Broth
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • ¼ teaspoon ground black pepper
  • ¾ teaspoon kosher salt, or to taste
  • Garnish: olive oil, ground black pepper, fresh thyme leaves
  1. In a large cast-iron Dutch oven, heat oil over medium heat. Add sausage; cook, stirring occasionally, until browned, about 10 minutes. Remove sausage using a slotting spoon.
  2. Add onion, carrot, and garlic to pot; cook until onions are softened, about 5 minutes. Add peas, broth, thyme, bay leaves, and pepper. Reduce heat to medium-low. Partially cover and cook, stirring occasionally, until peas are tender, about 45 minutes.
  3. Stir in sausage and salt. Discard bay leaves and thyme sprigs before serving. Garnish with oil, pepper, and thyme, if desired.
Omit garnishes and let cool to room temperature before freezing.