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Taste Experiment: Kickin’ Split Pea and Sausage Soup

April 1, 2012

Tonight’s experiment: to liven up my standard split pea soup. Note that this is experimental, so I’ll come back and update ingredients, prep, etc. as necessary depending upon the results.


  • Dried Peas, 1 lb
  • Link sausage, 8 oz (e.g. summer or smoked sausage)
  • Carrots, 2 large
  • Onion, 1/4 large or 1 small
  • 2 large Anaheim peppers
  • Mexican Oregano Leaves, 1 Tbsp
  • Summer Savory, 1/2 Tbsp
  • Sage, 1/2 tsp
  • 1 qt chicken stock
  • 1 qt water
  • Salt, to taste


  1. Rinse peas, letting rest in water
  2. Chop sausage into pieces (1/2″ thick discs, then these into quarters)
  3. Peel carrots and chop into 1/2″ thick discs, and dice onion and pepper, maintaining seeds.
  4. Sauté sausage pieces until brown
  5. Drain peas, and while cooking sausage, bring chicken stock, water, peas, carrots, onion, peppers, and spices to an open rolling boil.
  6. Add sausage and continue boiling, covered, over medium-high heat for 30 minutes, stirring occasionally.
  7. More (hot) water can be added during boiling to keep contents covered
  8. Remove from heat, allow 10 minutes to cool, and serve. Can also be topped with sour cream or créme fraiche


Dinner is served!

A couple of insights for the next time around:

  1. Include salt initially (~1/2 tsp); was added after serving this time and could use it
  2. Although tasty and hearty, could use more kick. Next time around, might use 1 Anaheim and 1 Jalapeno, or perhaps add ground cayenne pepper

From → Food

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