This split pea soup gets extra flavor from Conecuh sausage. Conecuh sausage has a bold, hickory-smoked flavor that is ideal for hearty soups and stews, and narrow size, which makes it easier to eat with a spoon. Conecuh is made in Alabama and sold in grocery stores throughout the South. If you can’t find it, substitute your favorite smoked sausage.

Karen Rankin
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Credit: Victor Protasio; Prop Styling: Cindy Barr; Food Styling: Tina Bell Stamos

Recipe Summary test

15 mins
55 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often, until browned, 5 to 6 minutes. Remove sausage, and set aside.

  • Add onion, carrots, celery, and garlic to Dutch oven. Cook, stirring often, until tender, about 5 minutes. Stir in split peas, broth, salt, pepper, and bay leaves. Bring to a boil over medium-high.

  • Stir in cooked sausage. Reduce heat to medium-low. Simmer, stirring occasionally, until peas are tender, about 40 minutes. Remove and discard bay leaves. Spoon soup evenly into 6 bowls.

  • Drizzle with additional oil, and sprinkle with additional pepper.