Country Style Smoked Sausage, Ham and Split Pea Soup

The scent of this soup always transports me back to my grandmother’s kitchen. I can almost see her now, standing at the stove, a worn wooden spoon in hand, stirring a bubbling pot of something that smelled like comfort and home. It was a simple soup, hearty and filling, perfect for warming us up after a long day playing in the crisp autumn air. This recipe, inspired by her classic, is a tribute to those cherished memories – a taste of nostalgia in every spoonful.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Servings: 4
• Yield: About 10 cups
• Dietary Type: Varies, see notes

Ingredients

• 8-10 ounces chopped cooked ham (see notes below for different types of ham)
• 2 pre-cooked cured smoked sausages, chopped into cubes
• 1 large onion, peeled and diced
• 2 large carrots, peeled and finely diced
• 4 ounces split peas, or 4 ounces split lentils
• 2 sprigs fresh parsley, finely chopped
• 2 pints ham stock or 2 pints vegetable stock
• Salt and pepper to taste

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Sharp knife

Instructions

1. Choosing Your Ham: For this recipe, I typically use a cooked boneless ham joint. If you opt for an uncooked ham or gammon, keep in mind that you’ll need to cook it separately first (see instructions below). This will, however, provide you with homemade stock for the soup, enhancing the flavor profile. Supermarket gammon can sometimes be quite salty. If you find yours to be that way, soak it in water for two hours prior to cooking, then discard the water. Simmer it for 15 minutes, discard the water again, and add fresh water for the remaining cooking time. If your ham or gammon joint is larger than needed, refrigerate the leftovers for sandwiches or another meal. As an easy alternative, pre-cooked ham can be used to eliminate the first step, or use the remaining ham and stock from Recipe #262247. Both smoked and unsmoked ham work well; I prefer unsmoked in this recipe.

2. Cooking Uncooked Ham (if using): Pour 3 pints of water into a large pot and bring to a boil. Reduce the heat to a simmer (barely boiling). Place the uncooked gammon in the pot. Ensure the gammon is at least halfway covered by the water; chop the gammon into smaller pieces if necessary to ensure coverage. Cook for approximately 50 minutes, turning the ham over halfway through the cooking time.

3. Preparing the Vegetables: While the ham is cooking, chop the onions and carrots into small cubes. In a separate pot (a large pot or Dutch oven is ideal), combine the onions, carrots, split peas (or split lentils), and chopped parsley. Pour in the stock (either ham or vegetable stock) and bring the mixture to a boil.

4. Simmering the Soup: Once boiling, reduce the heat to a gentle simmer, just below boiling point. Cook for approximately one hour, or up to one hour and fifteen minutes, depending on your desired tenderness of the vegetables. Stir occasionally to prevent sticking.

5. Adding the Ham and Sausage: The ham or gammon should be cooked after about 50 minutes. Remove it from the pot and chop it into small cubes. Similarly, chop the smoked sausage into cubes of approximately the same size.

6. Combining and Finishing: Add the cubed ham and smoked sausage to the soup. Heat gently for about 5 to 10 minutes, stirring well to combine all the ingredients.

7. Seasoning: Taste the soup and adjust the seasoning as needed. Add salt and pepper to your preference. Remember that the ham and sausage can contribute significant salt, so taste before adding more.

8. Serving: Ladle the soup into bowls and garnish with extra chopped parsley, if available. Serve hot with crusty bread rolls or a French baguette for dipping.

Expert Tips & Tricks

• Achieving a Smoother Texture: For a creamier soup, use an immersion blender to partially blend the soup after the vegetables are cooked. Be careful not to over-blend; you want to retain some texture.
• Enhancing the Smoke Flavor: If you love a strong smoky flavor, consider using smoked paprika in addition to the smoked sausage. A teaspoon or two can make a noticeable difference.
• Make-Ahead Magic: This soup is perfect for making ahead. The flavors actually deepen and improve over time. Prepare it a day or two in advance and store it in the refrigerator until ready to serve.
• Thickening the Soup: If the soup is too thin for your liking, you can thicken it by mashing some of the cooked split peas against the side of the pot with a spoon or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) in the last 15 minutes of cooking.

Serving & Storage Suggestions

Serve this hearty soup hot, garnished with fresh parsley and accompanied by crusty bread for dipping. For a complete meal, consider adding a side salad or grilled cheese sandwich.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to one month. To reheat, thaw the soup in the refrigerator overnight or microwave it on low power. Reheat gently on the stovetop or in the microwave until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	100mg	33%
Sodium	2000mg	83%
Total Carbohydrate	40g	13%
Dietary Fiber	15g	60%
Sugars	8g	N/A
Protein	40g	80%

Please note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian/Vegan Option: Replace the ham and smoked sausage with smoked tofu or tempeh. Use vegetable stock and ensure all other ingredients are plant-based.
• Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeño to the soup while it simmers for a spicy kick.
• Herb Variations: Experiment with different herbs, such as thyme, rosemary, or bay leaf, for a unique flavor profile. Add them during the simmering process and remove before serving.
• Different Legumes: As the original recipe indicates, you can substitute yellow or red split lentils for the split peas, using the same weight and cooking instructions.
• Adding Greens: Stir in some chopped kale or spinach during the last few minutes of cooking for added nutrients and color.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in ham for this recipe?
A: Yes, you can. However, you’ll need to remove the ham from the bone after cooking and discard the bone. Be sure to check for any small bone fragments before adding the ham to the soup.

Q: Do I need to soak the split peas overnight?
A: Modern split peas generally don’t require overnight soaking. However, always check the packet instructions. If you do soak them, reduce the cooking time by about 20 minutes.

Q: Can I freeze this soup?
A: Absolutely! This soup freezes very well. Allow it to cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to one month.

Q: My soup is too salty. How can I fix it?
A: If your soup is too salty, you can try adding a small amount of acid, such as lemon juice or vinegar, to balance the flavors. You can also add a peeled and cubed potato to the soup during the last 30 minutes of cooking; the potato will absorb some of the excess salt. Remove the potato before serving.

Q: Can I add other vegetables to this soup?
A: Definitely! Feel free to add other vegetables, such as celery, parsnips, or turnips, to customize the soup to your liking.

Final Thoughts

I hope this recipe brings as much comfort and joy to your table as it has to mine. This Country Style Smoked Sausage, Ham and Split Pea Soup is a hug in a bowl, perfect for chilly evenings or anytime you need a little taste of home. Don’t be afraid to experiment with the variations and make it your own. And please, share your feedback – I’d love to hear how it turns out for you! Consider serving this soup with a crisp green salad and a glass of dry white wine for a complete and satisfying meal.