This hearty soup is great for a cold winter evening. if you have some homemade stock in the freezer, this is a good time to put it to use. Otherwise choose a good quality store bought version. You can use part stock, part water if you like. I love the smoked sausage and potatoes in the soup to give it some additional texture and flavor. Serve with your favorite bread rolls for a delicious stick-to-your-ribs kind of supper!
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 1/2 cups diced carrot (1/4-inch dice)
- 11/2 cups diced celery (1/4-inch dice)
- Kosher salt and pepper to taste
- 2 teaspoons garlic powder
- 4 cloves garlic , minced
- 1 pound dried split peas, rinsed and sorted
- 1 meaty ham bone (smoked Turkey bone would also work)
- 2 sausage or kiolbassa links (about 1/2 pound), 1/2 inch dice
- 2 cups diced potato (about 1/2 inch)
- 1 bay leaf
- 1 tablespoon chopped fresh thyme leaves
- 6-8 cups chicken stock
In a large pot or Dutch oven, heat olive oil to medium heat. Add ham hock and sausage and sauté for 5 minutes. Remove smoked sausage and set aside in a bowl. Add onion, carrot, celery, garlic, thyme, bay leaf, salt and pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes, stirring frequently. Add split peas. Stir in about 6 cups of the chicken stock chicken stock and bring soup to a boil. Reduce heat, and simmer uncovered for about an hour, stirring occasionally, until split peas are cooked down and soup is thickens. Use reserved stock to thin soup to desired consistency. Add the diced potatoes and sausage during the last 10 minutes of cooking. Remove the ham bone, and bay leaf. Adjust the seasonings to taste. Ladle soup in bowls and serve a with rolls. Enjoy!