Go Back
Crockpot Smoked Sausage and Split Pea Soup, high protein slow cooker meals
Brittany Stage

Crockpot Smoked Sausage and Split Pea Soup

Smoked sausage and dried split peas cook low and slow with carrots, celery, and onion in a rich chicken broth until the soup turns thick, hearty, and deeply satisfying. No blending required because the peas do all the thickening work on their own.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb smoked sausage kielbasa or beef smoked sausage, sliced into 1/2-inch rounds
  • 1 lb dried green split peas rinsed and picked over
  • 3 medium carrots peeled and diced
  • 3 stalks celery diced
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp kosher salt plus more to taste at the end
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 1 tbsp olive oil optional, for browning sausage first

Equipment

  • slow cooker (6-quart)
  • cutting board and knife
  • colander for rinsing peas

Method
 

  1. Place the split peas in a colander and rinse them under cold running water for about 30 seconds, swishing them around with your hand. Spread them on the counter briefly to check for any small stones or shriveled peas and discard those. Rinsing removes surface starch and helps the peas cook evenly.
  2. If you want extra depth of flavor, heat olive oil in a large skillet over medium-high heat and brown the sliced sausage rounds for 2 to 3 minutes per side until they have golden edges. This step is optional but adds a roasted, caramelized flavor to the finished soup. Skip it on busy nights and add the sausage raw to the crockpot.
  3. Add the rinsed split peas, sausage, diced carrots, celery, onion, garlic, smoked paprika, dried thyme, salt, pepper, and bay leaves to the slow cooker. Pour the chicken broth over everything and stir gently to combine.
  4. Place the lid on the slow cooker and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours. The soup is ready when the split peas have completely broken down and dissolved into the broth, creating a thick, creamy texture throughout. There should be no firm pea pieces remaining.
  5. Remove and discard the bay leaves. Stir the soup well to blend the broken-down peas into the broth evenly. Taste the soup and adjust the salt and pepper. If the soup is thicker than you prefer, stir in an additional cup of hot broth or hot water until it reaches your preferred consistency.
  6. Ladle the soup into bowls and serve hot. A slice of crusty bread or a simple green salad makes this a complete, satisfying dinner. For a finishing touch, a small drizzle of olive oil on top of each bowl adds richness.

Notes

This soup thickens significantly as it cools and sits overnight in the refrigerator. Stir in extra broth when reheating to bring it back to the right consistency. Leftovers keep for 5 days in the fridge or freeze for up to 3 months.