Split Pea Soup with Sausage

Five ingredients, one pot, and patience. This split pea soup strips everything back to basics: peas, water, salt, and cumin, simmered low for an hour and a half until the peas dissolve into a thick, velvety soup on their own. No blender required. Split peas naturally break down into a smooth puree when cooked long enough.

Soaking the peas for two hours before cooking softens them and cuts down on simmering time. Use the soaking water in the pot since it already has starch and flavor from the peas. As they cook, stir occasionally to prevent sticking on the bottom and add more water if the soup gets too thick.

The cumin is a quiet but essential addition. It adds an earthy warmth that pairs naturally with the sweet, starchy peas. Start with half a teaspoon and adjust to taste.

Pan-fried sausage goes on top just before serving, not into the soup. Cooking it separately keeps the sausage crispy on the outside and lets each person control how much they want. The salty, fatty sausage against the mild, creamy pea soup is what makes the whole bowl work.

Kitchen Tips

• Stir more frequently in the last 30 minutes as the soup thickens. It scorches easily at the bottom once it gets thick
• The soup continues to thicken as it cools. Thin leftovers with a splash of water when reheating
• Use any sausage you like: kielbasa, Italian, chorizo, or breakfast sausage all work
• A squeeze of lemon juice stirred in at the end brightens the earthy flavor

Variations

• Add diced carrots, celery, and onion to the pot for a more classic split pea soup
• Use smoked ham hock instead of sausage for a traditional smoky flavor
• Skip the sausage entirely for a vegetarian version that still satisfies