Rustic Yellow Pea Soup

Kimberly Killebrew

Savory bacon, zesty kielbasa, yellow split peas, healthy veggies, and herbs all combine to make this a a truly flavor-packed and delicious pea soup!

5 from 3 votes

Prep Time 10

Cook Time 36

Total Time 46

Course Appetizer, Entree, Main Course, Soup

Servings

Calories 456 kcal

5 slices thick cut bacon or pancetta , diced
1/2 pound smoked kielbasa sausage , sliced into rounds
1 large yellow onion , chopped
2 cloves garlic , minced
2 carrots , peeled and sliced into rounds
3 medium waxy yellow potatoes (e.g. Yukon gold) , cubed
8 cups quality chicken broth
1 1/2 cups dried yellow split peas or dried yellow whole peas , rinsed and drained (if using whole peas soak them overnight; split peas do not have to be soaked); can substitute green split peas but I prefer the aesthetics of the yellow in this soup
2 bay leaves
1 teaspoon sea salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram (different flavor profile but can substitute oregano)

Cook the bacon. Add the sausage and fry until starting to brown at the edges. Reserve a few of the sausage slices until it's time to serve.
Add the onions and cook until soft and beginning to caramelize, 6-8 minutes. Add the garlic, carrots, and potatoes and cook for another 3-4 minutes. Add the remaining ingredients and simmer covered for 25-60 minutes depending on the desired texture of the peas (cook them just until softened if you want the peas to maintain their shape and for a brothy soup; cook them longer if you prefer them broken down for a thicker, creamier consistency). Discard the bay leaves.
Ladle the soup into bowls and top with a few of the reserved sausage slices.

Keyword Pea Soup, Yellow Pea Soup, Yellow Split Pea Soup

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