Smoked Sausage and Split Pea Soup

    Smoked Sausage and Split Pea Soup


    47 people made this

    About this recipe: 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.

    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.

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