an army wife's guide to life

food and homemaking goodness

Split Pea and Andouille Soup

on February 26, 2013

We have had so much snow here in Kansas the past few weeks, and that makes me just want to curl up with a cup of coffee and a pot of soup on the stove. And living here in Kansas means that I’m in the mood for soup way more than I ever was in the south.

Which led me to this experiment. My mother-in-law makes split pea soup every Christmas time with the leftover Christmas ham, and it’s really good. But I’m all about twists. And I like to make things a little spicier for me. Hence the Andouille added to the soup.

DSCN1157

Here’s what you’ll need:

  1. 1 medium onion, minced
  2. 3 cloves of garlic, minced
  3. 1 rib of celery, minced
  4. 1/2 cup shredded carrot (about 1/2 a large carrot)
  5. 2 boxes (32 oz.) beef stock
  6. 1 can fire roasted tomatoes
  7. 1 can tomato sauce
  8. 2 cups dried split peas
  9. 1 large link of Andouille sausage, sliced in half
  10. Garlic Powder
  11. Chili Powder
  12. Creole Seasoning
  13. Salt and Pepper
  • cook onion, garlic, celery, and carrot in a deep pot with an inch of oil, until the vegetables get soft. add the remaining ingredients, including the seasonings, to taste. i would totally recommend you start out with a little bit, and then add more as you go. it’ll get deeper as you let it cook down, plus, overusing the creole seasoning is always a bad idea. it’s too spicy and just tastes funny if you use too much.
  • let it simmer until it’s all cooked down together, and sear and cut the sausage before adding it back to the soup.
  • i served it with fresh bread and fried okra.
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One response to “Split Pea and Andouille Soup

  1. […] Split Pea and Andouille Soup (twistingpinterest.wordpress.com) […]

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