There’s something timeless and deeply comforting about a good bowl of split pea soup. This Split Pea Soup with Kielbasa and Sweet Potatoes takes the hearty, old-school appeal of traditional split pea and ham soup and gives it a smoky, slightly sweet twist. The addition of kielbasa lends a depth of flavor that bacon or ham alone can’t match, while tender cubes of sweet potato bring both color and natural sweetness to balance the earthiness of the green split peas. If you’ve been searching for a twist on the classic split pea soup recipe, this one’s going to become your cold-weather go-to. Whether you’re trying to recreate nostalgic family dinners or just want a wholesome one-pot meal, this recipe delivers in every spoonful.
Hearty Split Pea Soup with Kielbasa and Sweet Potatoes
Prep Time 20 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course, Soup
Cuisine American, European
Servings 6 generous bowls
Large Dutch oven or soup pot This will help you sauté and simmer everything evenly. A heavy-bottomed pot retains heat well and prevents burning.
Cutting board & sharp knife. Essential for prepping all your veggies and slicing kielbasa.
Wooden spoon or ladle To stir and serve the soup easily.
Blender (optional) If you want a creamier texture, you can blend half the soup. An immersion blender is ideal, but a countertop blender works just as well.
Slow Cooker (Alternative Option) If you’re into pea soup crockpot or crockpot pea soup versions, this recipe adapts beautifully (more on that below).
Vegetables and Legumes
- 1 ½ cups green split peas rinsed and picked over
- 2 medium sweet potatoes peeled and diced into ½-inch cubes
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and freshly ground black pepper to taste
Protein
- 12 oz smoked kielbasa sausage sliced into rounds (you can use turkey kielbasa for a lighter option)
Liquid
- 6 cups chicken broth low sodium preferred
- 1 cup water
Optional Add-ins
- 1 cup chopped fresh spinach or kale add near the end of cooking for a kale soup or spinach soup twist
- 1 teaspoon smoked paprika for extra depth
- 1 tablespoon apple cider vinegar for a touch of acidity
Sauté the Aromatics and Kielbasa
Heat a large Dutch oven over medium heat. Add a splash of oil (optional, depending on your kielbasa) and brown the sliced sausage for about 5 minutes until lightly caramelized. Remove the kielbasa with a slotted spoon and set aside. In the rendered fat, add onions, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in garlic and cook for another minute until fragrant.
Build the Soup Base
Add the rinsed green split peas, diced sweet potatoes, thyme, bay leaf, and a generous pinch of salt and pepper to the pot. Pour in the chicken broth and water, scraping up any brown bits from the bottom.
Simmer the Soup
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 60–70 minutes, or until the peas are tender and starting to break down. Stir occasionally to prevent sticking. If you're wondering how to make split-pea soup from scratch, this is the step where the magic happens.
Add the Kielbasa Back
About 10 minutes before the soup is done, return the kielbasa to the pot. If you’re adding greens like spinach or kale, stir them in now and let them wilt in the hot broth.
Adjust and Serve
Taste and adjust seasoning with additional salt, pepper, or a splash of apple cider vinegar to brighten it up. If you like a creamier texture, use an immersion blender to blend part of the soup right in the pot. Leave some chunks for that rustic feel.
Pairings
This split pea soup is a meal in itself, but here are some ideas to round it out beautifully:
- Rustic Bread: A warm loaf of crusty sourdough or multigrain bread is the perfect companion to mop up every last drop.
- Side Salad: A simple arugula salad with lemon vinaigrette adds a bright contrast to the hearty soup.
- Roasted Brussels Sprouts: The smoky flavor of the kielbasa pairs wonderfully with roasted or charred vegetables.
- White Wine: A dry Riesling or light Chardonnay works surprisingly well with the smoky, earthy flavors in the soup.
- Dessert: Something light like poached pears or a citrus sorbet keeps things balanced after such a hearty main.
FAQs
1. Can I use yellow split peas instead of green?
Absolutely! While this version uses green split peas, you can easily swap in yellow ones for a slightly milder flavor. In fact, there are many delicious yellow split pea recipes that follow a similar method.
2. What cut of kielbasa works best?
Smoked pork kielbasa is traditional, but turkey or even plant-based kielbasa options work well. Just make sure it's precooked and sliceable. The smoky flavor is key to complementing the split peas.
3. Can I make this soup in a slow cooker?
Yes! If you're looking for a pea soup crockpot version, just toss all the ingredients (except spinach or kale) into your slow cooker and cook on low for 8 hours or high for 4–5 hours. Stir in the kielbasa and greens in the last 30 minutes.
4. Can I freeze this soup?
This soup freezes beautifully. Let it cool completely, then portion into airtight containers and freeze for up to 3 months. Just reheat gently on the stove and add a splash of broth if needed to loosen the texture.
5. What’s the difference between pea and ham soup and this recipe?
Great question! Pea and ham soup (or ham split pea soup recipes) use ham hocks or diced ham to build flavor. This recipe replaces that with smoky kielbasa for a similar flavor profile but with a bit more richness and heartiness.
