Hearty Split Pea, Cabbage, Carrot, Kielbasa Sausage, and Potato Soup
A warm, nourishing bowl of soup can be the perfect comfort food, especially when it’s packed with nutritious ingredients like split peas, cabbage, carrots, kielbasa sausage, and potatoes. This recipe brings together earthy vegetables, savory sausage, and tender split peas to create a hearty, flavorful meal. The blend of garlic, onions, salt, and pepper enhances the natural flavors, making it a satisfying dish perfect for chilly evenings or when you crave something filling and delicious.
Ingredients:
- 1 cup dried split peas (green or yellow)
- 8 oz kielbasa sausage, sliced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 small cabbage, chopped (about 4 cups)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 cups water (or as needed)
- 1-2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 2 tablespoons olive oil or butter
- Optional: fresh parsley for garnish
Step-by-Step Instructions:
1. Prepare Your Ingredients
Before you start cooking, it’s best to have everything prepped. Begin by rinsing the dried split peas under cold water until the water runs clear. This helps to remove any dirt or debris from the peas. Set them aside.
Next, peel and dice your carrots and potatoes into bite-sized pieces. Chop the cabbage into small strips or bite-sized chunks. Dice the onion, mince the garlic, and slice the kielbasa sausage into rounds or half-moons, depending on your preference.
2. Brown the Kielbasa
In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium heat. Once heated, add the sliced kielbasa sausage. Allow the kielbasa to cook for about 5-7 minutes, stirring occasionally, until it becomes golden brown and slightly crisp around the edges. Browning the sausage adds a depth of flavor to the soup.
Once the kielbasa is browned, use a slotted spoon to remove it from the pot and set it aside. Leave the rendered fat in the pot for the next step.
3. Sauté the Aromatics
In the same pot, add the diced onions and cook for 3-4 minutes until they become soft and translucent. If needed, you can add a little more oil to the pot. Add the minced garlic and sauté for an additional minute until fragrant, being careful not to burn the garlic.
4. Add the Vegetables
Once the onions and garlic are nicely sautéed, it’s time to add the vegetables. Stir in the diced carrots, potatoes, and chopped cabbage. Cook for about 5 minutes, stirring occasionally, allowing the vegetables to begin softening and absorb the flavors from the onions and garlic.
5. Add the Split Peas and Seasonings
After the vegetables have softened slightly, add the rinsed split peas to the pot, followed by 6 cups of chicken or vegetable broth and 2 cups of water. Toss in 1-2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Stir everything together to combine the ingredients and seasonings.
Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and cover the pot. Allow the soup to simmer for about 45-60 minutes, or until the split peas are tender and have broken down, thickening the soup.
6. Adjust the Consistency
As the soup simmers, keep an eye on the consistency. Split peas absorb a lot of liquid as they cook, and the soup may become very thick. If you prefer a thinner consistency, you can add more water or broth, about ½ cup at a time, stirring it in until you reach your desired thickness.
7. Add Back the Kielbasa
Once the split peas have fully softened and the soup has thickened to your liking, return the browned kielbasa sausage to the pot. Stir it in, allowing the sausage to reheat and infuse its flavor into the soup. Simmer for another 10-15 minutes.
8. Taste and Adjust Seasonings
Before serving, taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or thyme depending on your flavor preferences. If you want a bit more richness, a dash of cream can be stirred in at this stage, though it’s optional.
9. Serve and Garnish
Ladle the soup into bowls and garnish with freshly chopped parsley for a touch of color and freshness. The soup pairs wonderfully with crusty bread or rolls, making it an even heartier meal.
Tips for the Perfect Soup:
- Make it Vegetarian: If you want a vegetarian version, omit the kielbasa sausage and use vegetable broth. You can add smoked paprika for a hint of smokiness that the kielbasa would have provided.
- Extra Flavor: For an additional flavor boost, consider adding a splash of apple cider vinegar or lemon juice right before serving. The acidity helps balance the richness of the split peas and sausage.
- Storing Leftovers: This soup stores well in the refrigerator for up to 3 days. As it sits, it may thicken further, so you might want to add a little water or broth when reheating.
- Freezing: You can freeze the soup for up to 3 months. Let it cool completely, then transfer to an airtight container or freezer bag. When reheating, add a bit more liquid to loosen up the soup.
This Split Pea, Cabbage, Carrot, Kielbasa Sausage, and Potato Soup is not only comforting and flavorful but also packed with nutrition. The split peas provide fiber and protein, while the variety of vegetables ensures a wholesome, well-rounded meal. Plus, the smoky kielbasa sausage adds a satisfying savory touch, making it a great option for a filling lunch or dinner.