Smoked Sausage and Split Pea Soup

    1 hour 20 min

    A simple, yet delicious soup. Smoked sausages are cooked with split peas, beef stock, carrot, onion, bay leaf and seasonings. The smoked sausages play an important role in the flavouring of this soup.

    49 people made this

    Serves: 6 

    • 350g dried split peas
    • 800ml beef stock
    • 450g kielbasa sausages
    • 1 carrot, chopped
    • 1 onion, chopped
    • 1 bay leaf
    • salt to taste
    • ground black pepper to taste

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Cut sausages into 5mm cubes, reserving 110g of sausage. Place 110g sausage and 1/4 beef stock in a liquidiser. Puree.
    2. Pour remaining beef stock in stock 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.
    3. Add sliced carrots and continue simmering for another 10 minutes.
    4. Rinse split peas and add to simmering pot. Simmer until peas are soft but NOT mushy. Adjust salt and pepper to taste. Serve warm.


    Kielbasa are smoked Polish sausages and are available at Polish delis. If unavailable, substitute in Mattessons smoked pork sausage.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (43)


    This is really an excellent recipe. I've had split pea soup before, but have never really loved it. I bought some kielbasa on special this week and was looking for a good recipe to try. This was perfect! My husband and I both agree we will never have "regular" split pea soup again. Here is what I changed in the recipe: used chicken broth instead of beef, and used turkey kielbasa instead of regular. It was fantastic. I did have to add a fair amount of water; the recipe didn't say to cover the pot while simmering so some of the liquid boiled off. Next time, I'll be sure to cover it. Thanks for a great recipe!  -  06 Oct 2004  (Review from Allrecipes US | Canada)


    I really enjoyed this version of split pea soup. My mom always made it with ham hocks when I was growing up, but I was trying to find something with more meat flavor in it. This was perfect! My family loved it, including my 17-month-old son. I plan to stick with this recipe whenever I make split pea soup in the future. Yum!  -  30 May 2002  (Review from Allrecipes US | Canada)


    We started the peas cooking on their own, then browned the sausage and onion, with a clove of garlic, and drained the grease. Judging by the amount of fat we poured off, I'm glad we did, or the soup would have been too greasy. Then we poured the peas in and finished them cooking with everything and pureed everything pretty smooth in the food processor at the end. Delicious!  -  20 Feb 2010  (Review from Allrecipes US | Canada)