Split Pea and Sausage Soup

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Soup makes me happy. Just recently, I took having soup at home to the next level and made homemade soup bread bowls. It was a very, very good day in our house.

I've never been a huge fan of sausage, but since we've had a few months where our Angel Food Ministries boxes had smoked and Italian sausage, I needed to come up with ways to disguise....I mean enjoy our blessing!!

Split Pea and Sausage Soup did the trick for me. It was rich, hearty and had a surprisingly nice flavor courtesy of the sausage!


  • 1 pound of dried, split peas
  • 8 cups of water (I have patience issues and always have to add additional water because I cook mine too high—you might want to watch out for that, too!)
  • 1 pound of sliced smoked sausage
  • 5 cubes of chicken bouillon (a tsp. or so of salt to the water can help if you don't have these)
  • 1 chopped onion
  • 1 1/2 cups chopped carrot (I'm lazy and slice mine—works fine for me)
  • 1 cup chopped celery (again, I slice mine without a problem!)
  • 2 cubed potatoes (we love to keep the skins on for texture, flavor and nutrition, but feel free to peel yours!)
  • 1/2 teaspoon garlic powder (fresh minced, granules or salt works)
  • 1/2 teaspoon dried oregano (I am partial to basil and use that instead—parsley is nice as well)
  • 2 bay leaves (they are great but expensive—not necessary to enjoy the flavor here!)

In a large pot, combine all of the ingredients and bring to a boil. Cover and simmer on low for at least an hour. Serve when the peas are desired consistency.