Ina Garten Split Pea Soup with Kielbasa
This isn’t your average pea soup—Ina builds layers of flavor by sautéing leeks, onions, carrots, and garlic, then simmering dried split peas with a ham hock for richness and a bundle of thyme for aroma. The real star? Crispy kielbasa sautéed separately and scattered on top for texture contrast and smoky punch. It serves 6 as a main dish, thickens naturally as it sits, and reheats like a dream, often tasting even better the next day.
- Prep Time: 30
- Cook Time: 75
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- ¼ cup good olive oil, plus extra for sautéing kielbasa
- 2 cups chopped leeks, white and light green parts (about 2 leeks)
- 2 cups chopped yellow onion (1 large)
- 2 cups medium-diced carrots (about 4 carrots)
- 1 tablespoon minced garlic (3 cloves)
- 1 pound dried split green peas, sorted and rinsed
- 8 cups chicken stock (preferably homemade)
- 2 cups water
- 1 smoked ham hock
- 6–8 sprigs fresh thyme, tied in a bundle
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- 1½–2 pounds kielbasa, sliced diagonally into ¼-inch pieces
- Fresh parsley or extra thyme, chopped, for garnish (optional)
Instructions
- Heat ¼ cup olive oil in a large pot over medium heat; add leeks, onion, carrots, garlic, and ½ teaspoon salt; sauté 10–15 minutes until softened and translucent.
- Stir in split peas, chicken stock, water, ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper.
- Bring to a boil, then reduce heat and simmer partially covered for 1¼ hours, stirring occasionally, until peas are very tender and soup thickens.
- Remove ham hock, thyme bundle, and bay leaves; discard thyme and bay leaves; shred any meat from ham hock and stir back in if desired.
- Taste and adjust seasoning with more salt and pepper.
- While soup simmers, heat a drizzle of olive oil in a large skillet over medium-high; add kielbasa slices in batches and cook 2–3 minutes per side until golden and crispy; drain on paper towels.
- Ladle soup into bowls, top generously with crispy kielbasa slices, and garnish with fresh herbs if desired.
- Serve hot—enjoy the contrast of creamy soup and crunchy sausage.