Transforming a classic into a modern delight, this Split Pea, Ham & Sausage Soup defies the old perception of clumpy, bland pea soup. Forget the long hours of simmering a ham bone; this refreshingly different recipe offers all the robust, savory flavors you crave with remarkable ease and speed. Prepare to discover a hearty, comforting, and incredibly satisfying meal that will quickly become a family favorite. Ready to warm your soul? Let’s get cooking!
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For many, split pea soup conjures images of thick, somewhat unappealing green mush – a culinary memory that might not always be fond. However, my childhood memories are different. My Oma, a master of old European cooking, would meticulously craft split pea soup from scratch. Her process began with simmering a substantial ham bone for what felt like an eternity, coaxing every ounce of flavor into a rich, aromatic broth. This labor of love would consume an entire day, from the initial simmering to the final perfect consistency, but the result was always a deeply flavorful and cherished soup that brought everyone to the table.
While the taste of Oma’s soup remains legendary, the reality of modern life often leaves little room for such time-intensive culinary endeavors. These days, when a craving for that same hearty, comforting split pea flavor strikes, I rarely have a ham bone readily available, nor do I possess the luxury of dedicating a full day to soup preparation. This is precisely why my streamlined and equally delicious Split Pea, Ham & Sausage Soup recipe has become my absolute go-to. It captures all the deep, satisfying flavors of a classic pea soup, enriched by savory ham and smoked sausage, but without the extensive time commitment. It’s a testament to how traditional tastes can be beautifully adapted for today’s busy schedules, delivering a warming bowl of comfort with impressive efficiency.
This recipe isn’t just a quicker alternative; it’s a celebration of convenience meeting exceptional flavor. By thoughtfully combining readily available ingredients and smart cooking techniques, we unlock a depth of taste that rivals the slow-cooked versions. The smoky notes from the ham and sausage, coupled with the earthy sweetness of split peas and fresh vegetables, create a harmonious blend that is both nostalgic and excitingly fresh. It’s a complete meal in a bowl, perfect for chilly evenings or any time you need a nourishing, soul-satisfying dish that’s easy on your schedule but rich in taste. Dive into this modern take on a timeless classic and prepare to have your expectations of split pea soup wonderfully exceeded.
Crafting Your Perfect Split Pea, Ham & Sausage Soup: The Essentials
One of the beauties of this Split Pea, Ham & Sausage Soup recipe lies in its simplicity. You don’t need a gourmet kitchen or advanced culinary skills to achieve a wonderfully flavorful and satisfying result. The minimal equipment required makes it accessible for any home cook, from beginners to seasoned pros. Here’s a brief overview of what you’ll need to get started:
- A large, heavy-bottomed pot: Essential for sautéing your meats and vegetables evenly and simmering the soup without scorching. A Dutch oven works perfectly for this, ensuring consistent heat distribution.
- A sharp knife: Crucial for efficient and safe dicing of your ham, sausage, and aromatic vegetables. A good knife makes prep work a breeze.
- A cutting board: Provides a stable and hygienic surface for all your chopping tasks, protecting your countertops and making cleanup easier.
Star Ingredients: The Heart of the Flavor
The success of this Split Pea, Ham & Sausage Soup hinges on a careful selection of robust, flavorful ingredients that come together to create a symphony of taste and texture. Each component plays a vital role in building the soup’s rich profile and hearty consistency:
- Chicken broth: The foundation of our soup. While store-bought low-sodium broth works well for convenience, a homemade chicken broth will always provide unparalleled depth and richness, elevating the entire dish.
- Ham: Adds a savory, slightly salty depth and meaty texture. Leftover holiday ham is perfect for this, or you can purchase pre-cooked ham.
- Smoked sausage: Crucial for its distinct smoky flavor and satisfying chew. Opt for a high-quality smoked sausage (like kielbasa or a robust country-style sausage) to ensure the best results.
- Bacon: Contributes a crispy texture and rendered fat that forms a flavorful base for sautéing the vegetables, infusing the soup with an irresistible smoky aroma.
- Carrot: Provides a touch of natural sweetness and vibrant color, balancing the savory meats.
- Celery: Offers a subtle peppery note and aromatic complexity, a classic mirepoix component.
- Onion: The aromatic backbone, caramelizing slightly during sautéing to add a fundamental layer of sweet and savory flavor.
- Green split peas: The traditional star, breaking down to create a creamy, thick texture and earthy flavor.
- Yellow split peas: A fantastic addition for a slightly different, milder flavor profile and a beautiful golden hue, enhancing both taste and visual appeal.
- Kale: Incorporates a healthy dose of greens, adding a touch of bitterness and a tender texture that stands up well to simmering.
- Butter: Used for sautéing the meats and vegetables, enriching their flavors and contributing to the soup’s overall lusciousness.
- Bay leaves: An essential herb for adding a subtle, underlying herbal note that enhances the savory ingredients without overpowering them. Remember to remove them before serving.
- Garlic: Provides a pungent, aromatic kick that elevates the entire flavor profile.
- Salt and pepper: Fundamental seasonings to taste, allowing you to fine-tune the soup to your preference and bring out all the inherent flavors.
Simple Steps to a Soul-Warming Split Pea, Ham & Sausage Soup
While this isn’t quite a “dump-and-go” recipe, the steps are straightforward and designed to maximize flavor with minimal fuss. The key is in a quick sauté of the meats and vegetables, which coaxes out their deepest flavors before they meld into the rich broth. This little bit of effort upfront makes all the difference.
Begin by preparing your proteins. Dice your smoked sausage and ham into bite-sized pieces, about half an inch. Melt a tablespoon of butter in your large pot or Dutch oven over medium-high heat. Add the chopped sausage and ham, browning them until they’re nicely golden brown and their delicious aromas fill your kitchen. This crucial step renders some fat and develops a rich, savory crust on the meat, contributing immensely to the soup’s final taste. Once browned, remove the sausage and ham from the pot and set them aside. We’ll add them back later to maintain their texture.
Next, it’s time for the aromatics. In the same pot, add your diced bacon. Cook it until it’s crispy, then remove it and set it aside to drain on paper towels. Leave a little of the rendered bacon fat in the pot (drain off excess if there’s too much). Add the chopped onions, carrots, and celery to the pot and sauté them until the onions become soft and translucent. This step is essential as it softens the vegetables and allows their natural sugars to caramelize slightly, building a deeper flavor base. Once translucent, stir in the minced garlic and cook for just another minute until fragrant, being careful not to burn it.
Now, pour in the chicken broth, deglazing the pot to scrape up any flavorful browned bits from the bottom. Add the pre-washed and roughly chopped kale, along with both the green and yellow split peas. Don’t forget the bay leaves for that subtle aromatic touch. Bring the mixture to a gentle simmer, then cover the pot and let it cook for about 45 minutes. During this time, the split peas will soften and begin to break down, thickening the soup and releasing their starchy goodness. The vegetables will also become tender, infusing the broth with their flavors.
After 45 minutes, it’s time to reintroduce the stars of the show. Add the reserved sausage and ham chunks back into the pot, along with any juices that may have accumulated. This ensures the meats remain tender and flavorful without becoming overcooked. Replace the lid and continue to simmer for an additional 10-15 minutes, or until the split peas are completely tender and the soup has reached your desired consistency. Finally, remove the bay leaves, season generously with salt and pepper to taste, and ladle out this incredible, hearty soup to enjoy!
Chef Jenn’s Expert Tips for the Best Split Pea, Ham & Sausage Soup
To ensure your Split Pea, Ham & Sausage Soup is nothing short of perfect, here are a few insider tips from my kitchen:
- Pea Combination for Enhanced Flavor: I always recommend using a combination of both green and yellow split peas. Green split peas are classic for their earthy, sweet flavor and vibrant color, while yellow split peas offer a slightly milder taste and a beautiful golden hue. Together, they create a more complex flavor profile and an appealing visual texture. However, if you can only find one type, don’t hesitate to use it – the soup will still be delicious!
- Smoked Sausage is Key: The choice of sausage is paramount in this recipe. A good quality smoked sausage (like a flavorful kielbasa or a traditional country sausage) provides that essential deep, smoky essence that truly defines the soup. Avoid using Italian sausage or other seasoned varieties, as their distinct spices will alter the intended flavor profile significantly. Stick to smoked for authenticity.
- Elevate with Double-Smoked Bacon: For those who love to indulge and really push the flavor boundaries, consider using double-smoked bacon. This variety offers an intensified smoky depth that will permeate the entire soup, adding an extra layer of gourmet richness. It’s a small change that yields a noticeable difference in flavor complexity.
- Broth Quality Matters: While boxed chicken broth is perfectly acceptable for convenience, homemade chicken broth will always provide a superior, more nuanced flavor. Its richness and depth can elevate the soup from delicious to extraordinary. If you have homemade broth on hand, this is the time to use it. If not, a high-quality, low-sodium store-bought option is your next best bet.
- Precision Dicing for Perfect Bites: When dicing your ham and sausage, aim for roughly 1/2-inch pieces. This size is ideal because it’s small enough to ensure you get a delightful bite of meat with every spoonful of soup, yet large enough that the meat retains its texture and doesn’t disintegrate during the simmering process. Consistency in sizing also ensures even cooking.
- Don’t Forget the Bay Leaves: While seemingly minor, bay leaves contribute a subtle, herbaceous backbone that rounds out the savory flavors. Just remember to remove them before serving, as they are not meant to be eaten.
What To Serve With This Hearty Split Pea & Ham Soup Recipe
This Split Pea, Ham & Sausage Soup is so incredibly hearty and packed with proteins, vegetables, and carbohydrates that it truly stands alone as a complete meal. My son, for instance, happily devours bowl after bowl without needing anything else alongside. It’s the perfect one-pot solution for a nutritious and filling dinner.
However, if you’re looking to round out your meal or serve it for a different occasion, it pairs beautifully with a variety of accompaniments. For a satisfying lunch, consider serving it alongside a fresh, crisp green salad with a light vinaigrette or a classic grilled cheese sandwich. For dinner, a crusty piece of artisan bread is all you need to soak up every last drop of the rich broth. A side of cornbread or even a simple side salad with a tangy dressing would also complement its robust flavors beautifully, making for a truly comforting and balanced meal.
Is Split Pea Soup Recipe Freezer Friendly? Absolutely!
One of the many advantages of this Split Pea, Ham & Sausage Soup is its excellent freezer-friendliness, making it perfect for meal prep or saving leftovers for a quick and easy future meal. To freeze it, allow the soup to cool completely to room temperature. Then, portion it into freezer-safe containers or heavy-duty plastic zipper-top bags. If using bags, lay them flat on a baking sheet in the freezer until solid, then store them upright to save space. This method ensures your homemade soup maintains its quality and flavor for up to 3-4 months.
When you’re ready to enjoy it again, simply remove it from the freezer. You can reheat it slowly on the stovetop over low heat, stirring occasionally until warmed through, or microwave it directly from frozen or thawed. Adding a splash of extra chicken broth or water during reheating can help achieve the perfect consistency if it has thickened too much in the freezer. It’s a convenient way to have a delicious, homemade meal ready whenever you need it.
Yes, this Split Pea, Ham & Sausage Soup is indeed a very healthy and nutritious option! It’s relatively low in fat, especially if you opt for lean ham and chicken broth. Thanks to the generous amount of split peas, it’s absolutely loaded with dietary fiber, which is excellent for digestive health and helps keep you feeling full and satisfied. This tasty soup recipe also clocks in at a significant 25g of protein and a whopping 16g of fiber per serving, making it a true nutritional powerhouse. It’s a fantastic way to get a balanced intake of macronutrients and essential vitamins and minerals in one comforting bowl.
No, you do not need to soak split peas before cooking them in this recipe. Unlike whole dried peas or beans, split peas have had their outer skins removed and are already split in half, which means they cook much faster and absorb water more readily. However, it is always a good practice to pick through them before cooking, just to ensure there are no small stones or other foreign bits that might have inadvertently made their way into the bag. A quick visual inspection is usually sufficient.
Yes, it is highly recommended to rinse split peas thoroughly under cold running water before adding them to your soup. This step helps to remove any surface dust, debris, or starches that might cling to the peas during processing and packaging. While not rinsing them won’t necessarily harm you, a quick rinse ensures a cleaner tasting soup and helps prevent any cloudy residue. Simply place them in a fine-mesh sieve and rinse until the water runs clear.
While this particular recipe is designed around the rich, smoky flavors of ham and sausage, you could adapt it to be vegetarian. You would need to omit all meats (ham, sausage, bacon) and use vegetable broth instead of chicken broth. To maintain some of the savory depth, consider adding smoked paprika, liquid smoke (sparingly), or extra umami-rich vegetables like mushrooms. You might also add plant-based proteins like chickpeas or lentils for added heartiness. Keep in mind the flavor profile will be significantly different from the original meat-based version.
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Split Pea, Ham & Sausage Soup
Ingredients
- 1 cup smoked sausage diced
- 1 cup ham diced
- 1/2 cup bacon diced
- 1 cup celery diced
- 1 cup onion finely diced
- 8 cups low sodium chicken broth
- 2 cups kale washed, pulled off the stem and roughly chopped
- 1 clove garlic finely minced
- 1 cup yellow split peas
- 2 cups green split peas
- 1 tbsp butter
- 2 bay leaves
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- In your large soup pot or Dutch oven, melt the butter over medium-high heat. Add the diced ham and smoked sausage, browning until golden brown and fragrant. This step develops deep, savory flavors.
- Remove the browned ham and sausage from the pot and set aside.
- Add the diced bacon to the pot and cook until crispy. Remove the bacon and set aside, reserving a tablespoon or two of the rendered fat in the pot. Add the chopped onion, carrots, and celery to the pot and sauté until the onion is translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the washed and roughly chopped kale, both green and yellow split peas, and the bay leaves to the pot.
- Bring the soup to a gentle simmer. Cover the pot with a lid and continue to simmer for 45 minutes, allowing the split peas to soften and the flavors to meld.
- After 45 minutes, return the reserved ham and sausage chunks (and any accumulated juices) to the pot. Replace the lid and simmer for an additional 10-15 minutes, or until the split peas are completely tender and the soup has thickened to your desired consistency.
- Season the soup generously with salt and pepper to taste. Before serving, remember to remove and discard the bay leaves. Ladle into bowls and enjoy this incredibly hearty and flavorful soup!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.