Creole Split Pea Soup

Dee Tourville


If memory serves me right this recipe was posted on a food blog some time last year......I tweaked it and printed it to save; forgot about till yesterday............made it, loved it!


☆☆☆☆☆ 0 votes

10 Min
2 Hr
Stove Top


  • 2 Tbsp
  • 1/2 lb
    andouille sausage (cut into small pieces)
  • 3/4 c
    cup onion, diced
  • 1/2 c
    celery (diced
  • 1 large
    orange pepper (diced)
  • 1/2 c
    carrots, diced
  • 6 1/2 c
    chicken stock
  • 4 clove
    garlic, chopped
  • 1 1/2 c
    yellow split peas
  • 1 tsp
    ham hock
  • 1/2 tsp
    sweet paprika
  • 1 tsp
  • 1 tsp
    cayene pepper ( more or less to taste)
  • 2
    bay leaves, dried
  • 1 tsp
    oregano, dried
  • tsp
    thyme, dried
  • ·
    salt & pepper to taste

How to Make Creole Split Pea Soup


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

Printable Recipe Card

About Creole Split Pea Soup

Main Ingredient: Vegetable
Regional Style: Cajun/Creole

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