Split Pea Ham and Sausage Soup

Split Pea Ham and Sausage Soup

Today we celebrated our cold winter weather with a warm bowl of Split Pea Ham and Sausage Soup.This is a family recipe of our designer and painter Terri. She enticed all of us at the studio with the robust and sweet scents coming from her crockpot all morning.

Our mug is filled with tasty Spit Pea Ham and Sausage Soup.

Split Pea Ham and Sausage Soup
Prep Time: 10 mins
Cook Time: 5-6 hrs on low or 3-4 hours on high
Serves: 8
  • 2 lbs green split peas
  • 1 bay leaf
  • 5 1/2 cup chicken stock or broth
  • 8 cups of water
  • 3 tbl of canola oil
  • 3  carrots peeled and sliced 1/4 inch thick
  • 3 stocks of celery, chopped
  • cloves of garlic
  • 1 large onion chopped
  • 1 lb smoked Metwust or smoked Polish sausage, sliced
  • 1 lg large hambone, plus extra leftover ham, cut in to small pieces
  • 2 tbl fresh parsley, chopped
  • 1/2 tsp thyme
  • 1/2 tsp garlic salt
  • 1/2 tsp onion salt
  • 1/2 tsp pepper
  • regular salt to taste
  • up to 1 1/2 cup chicken broth to thin if needed throughout cooking time

  1. Rinse the split peas and drain.  In a large stockpot add peas and water.  Bring to boil and skim off foam. Add 4 cups of chicken broth as well as hambone, ham, metwurst or smoked sausage.  Bring mixture back to boil, then reduce to a low simmer.  Add bay leaf and carrots.
  2. In a separate pan, heat oil.  Add celery and onion, saute until soft.  Add pressed garlic, cook until fragrant (30 seconds). Add to pea mixture. 
  3. Cook, stirring frequently, over medium-low heat, keeping at a simmer until the peas are soft and the mixture thickens, 30-40 minutes.  
  4. Add herbs, spices, salt and pepper.  Reduce to low, cover for 20 more minutes. 
  5. Remove bay leaf and ham bone.
  6. Serve with fresh bread or crackers and a side of cut veggies.

Terri brought cookie bars as a treat to enjoy after the warm soup.