Creole Split Pea Soup

Name: Creole Split Pea Soup
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 4
Cuisine: Creole
Ingredients: 2 tablespoons oil; 1/2 pound andouille sausage, cut into small pieces; 1 cup diced onion; 1/2 cup diced celery; 1/2 cup diced green bell pepper; 4 cloves garlic, chopped; 6 cups ham broth or chicken broth; 1 1/2 cups yellow split peas; 1 ham hock; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper, or more to taste; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 2 bay leaves; salt and pepper to taste

Recipe GLPRfdb96f926ca2a9

Creole

Soup

130 min

678 cal

Servings: 4

Stovetop

SNAP eligible

A hearty, warming Creole-style split pea soup enriched with andouille sausage and smoky ham hock. This traditional Louisiana dish combines yellow split peas with the holy trinity of vegetables—onion, celery, and green bell pepper—along with aromatic spices including paprika, cayenne, oregano, and thyme. The result is a deeply flavorful, rustic soup that's perfect for a satisfying meal.

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Ingredients

2 tablespoons oil

1/2 pound andouille sausage, cut into small pieces

1 cup diced onion

1/2 cup diced celery

1/2 cup diced green bell pepper

4 cloves garlic, chopped

6 cups ham broth or chicken broth

1 1/2 cups yellow split peas

1 ham hock

1 teaspoon paprika

1/2 teaspoon cayenne pepper, or more to taste

1 teaspoon dried oregano

1 teaspoon dried thyme

2 bay leaves

salt and pepper to taste

Directions

Heat the oil in a large pot over medium-high heat. Add the andouille sausage pieces and cook, stirring occasionally, until they begin to brown, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, celery, and green bell pepper. Sauté the vegetables, stirring frequently, until they become soft and fragrant, about 8 minutes. Add the chopped garlic and cook for another 1 minute, stirring constantly.
Pour the broth into the pot, scraping up any browned bits from the bottom. Add the split peas, ham hock, paprika, cayenne pepper, oregano, thyme, and bay leaves. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and simmer, partially covered, for about 1 hour and 15 minutes, or until the split peas are completely tender and have broken down slightly to thicken the broth.
Remove the ham hock from the pot. Once it is cool enough to handle, remove any meat from the bone, shred or chop it, and return it to the soup. Discard the bone.
Stir the cooked sausage back into the pot. Taste the soup and adjust the seasoning with additional salt, pepper, and cayenne pepper as desired. Remove and discard the bay leaves before serving.

Comments

Grocery List Plus Editorial Staff4

This is a solid, regional take on a classic soup that works well for North Carolina. All ingredients are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart—nothing forces a second stop. The cost per serving runs roughly $2.50 to $3.00 once you factor in the andouille sausage and ham hock, which is fair for a filling one-pot meal. The 130-minute time is honest, though most of it is passive simmering; active prep is under 15 minutes, which is realistic for weeknight cooking. This reheats beautifully and makes excellent leftovers, and the slow-cooked depth suits a family dinner. The only real drawback is that it's a winter dish—split peas are at their best October through March, and while they're available year-round, this lands best as a cold-weather meal.