Creole Split Pea Soup

Servings: 4


2 tablespoons oil

1/2 pound andouille sausage (cut into small pieces)

1 cup onion (diced)

1/2 cup celery (diced)

1/2 cup green pepper (diced)

4 cloves garlic (chopped)

6 cups ham broth or chicken broth or chicken stock

1 1/2 cups yellow split peas

1 ham hock

1 teaspoon paprika

1/2 teaspoon cayenne pepper (or to taste)

1 teaspoon oregano

1 teaspoon thyme

2 bay leaves

salt and pepper to taste


  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.
  3. Add the garlic and cook until fragrant, about 1-2 minutes.
  4. Add the stock, split peas, ham hock, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring to a boil.
  5. Reduce the heat to medium-low and simmer covered until the peas are soft and tender, about 1-3 hours.
  6. Remove the ham hock, pull the meat from it, cut it into bite sized pieces and add it back to the pot if desired.

Slow Cooker:

Implement step 1, optionally implement steps 2 & 3, place everything in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours.