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creole split pea soup

Dee_Tourville avatar
Recipe by
Dee Tourville
@Dee_Tourville
FC, FL

If memory serves me right this recipe was posted on a food blog some time last year......I tweaked it and printed it to save; forgot about till yesterday............made it, loved it!

yield 4 serving(s)
prep time 10 Min
cook time 2 Hr
method Stove Top

Ingredients For creole split pea soup

  • 2 Tbsp
    oil
  • 1/2 lb
    andouille sausage (cut into small pieces)
  • 3/4 c
    cup onion, diced
  • 1/2 c
    celery (diced
  • 1 lg
    orange pepper (diced)
  • 1/2 c
    carrots, diced
  • 6 1/2 c
    chicken stock
  • 4 clove
    garlic, chopped
  • 1 1/2 c
    yellow split peas
  • 1 tsp
    ham hock
  • 1/2 tsp
    sweet paprika
  • 1 tsp
    paprika
  • 1 tsp
    cayene pepper ( more or less to taste)
  • 2
    bay leaves, dried
  • 1 tsp
    oregano, dried
  • tsp
    thyme, dried
  • salt & pepper to taste

How To Make creole split pea soup

  • 1
    Heat the oil in a large sauce pan over medium heat. Add the sausage and saute until lightly golden brown, about 5-7 minutes.
  • 2
    Add the onions, celery and green pepper to the pan and cook until tender, about 7-10 minutes. Add the garlic and cook until fragrant, about 1-2 minutes.
  • 3
    Add the stock, split peas, ham hock, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring to a boil.
  • 4
    Reduce the heat to medium-low and simmer covered until the peas are soft and tender, about 1-3 hours.
  • 5
    Remove the ham hock, pull the meat from it, cut it into bite sized pieces and add it back to the pot
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