Prep 0 mins
Cook 3 hrs
This is my own adaptation of the classic split pea soup. It has tons of meat, is just a tad spicy, and is sooooooooooooo delicious! This is always what I make a day or two after making a ham so my recipe calls for the leftover ham bone, but I am sure this would be just as tasty without it. Our grocery stores all sell the fresh french bread loaves so I usually try to get one of those to serve with it - it seems to be the perfect compliment. The cooking time listed is on the long side - sometimes it takes me 15-30 minutes less, and I put no prep time because you can prepare all the veggies while the peas are soaking in the hot water.
- 2 cups split peas
- 12 cups chicken broth
- 3 celery ribs, chopped
- 3 large carrots, chopped
- 6 small red potatoes, cubed (peeling is optional)
- 1 onion, diced
- 1 jalapeno, diced
- 1 tablespoon garlic, minced
- 1 bay leaf
- 1 dash red pepper flakes
- 2 beef bouillon cubes
- 1⁄4 teaspoon garlic sea salt
- 1⁄4 teaspoon black pepper (freshly ground if possible)
- 1 leftover ham bone (optional) or 1 smoked ham hock (optional)
- 1 lb fully cooked smoked sausage, sliced and quartered
- Wash and dry your peas. Add to a large pot along with chicken broth. Bring to a boil. Let boil for 10 minutes, then turn the fire compltely off, cover, and let it sit for 45 minutes.
- Return to a boil. Add everything except sausage to pot and return to a boil again. Turn heat down to medium low, cover, and simmer for 1 hour.
- Remove the ham bone or hocks and bay leaf. If there is any meat on your ham bone, cut it off into bite size pieces and add back to the soup.
- Meanwhile, add sausage to pot, turn the heat up to medium and cook 15 minutes more.
- I know it smells good, but let it cool down because it WILL seriously burn your tongue! Serve with fresh french bread if desired.