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
Ingredients
- 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
Instructions
- 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.
- 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.
- Stir in sausage and salt. Discard bay leaves and thyme sprigs before serving. Garnish with oil, pepper, and thyme, if desired.
Notes
FREEZE IT:
Omit garnishes and let cool to room temperature before freezing.
Omit garnishes and let cool to room temperature before freezing.
