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Hearty Split Pea Soup with Kielbasa and Sweet potatoes

Hearty Split Pea Soup with Kielbasa and Sweet Potatoes

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course, Soup
Cuisine American, European
Servings 6 generous bowls

Equipment

  • 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).

Ingredients
  

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

Instructions
 

Sauté the Aromatics and Kielbasa

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.