Split Pea Stew Recipe

Split Pea Stew

Serves 4 to 6

We swap the traditional ham bone for crumbled sausage in this comfort-food classic. Perfectly pairs with rustic bread, cornbread, or even warm, flour tortillas.


  • 1 tablespoon extra virgin olive oil
  • 1 pound Italian sausage
  • 1/2 pound split peas, picked through, rinsed, and drained
  • 3 medium carrots, diced
  • 3 medium celery stalks, diced
  • 1 large russet potato, peeled and diced
  • 1 medium red onion, diced
  • 2 cloves cloves, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Pinch of cayenne pepper


  1. In a large pot with a lid or a Dutch oven, heat oil over medium heat. Add sausage. Break into crumbles and cook until no pink remains.
  2. To the same pot, add remaining ingredients and 5 cups water.
  3. Bring to a simmer, cover, and cook 1 hour (split peas should be falling apart). Taste and adjust seasoning to preference. Remove bay leaves before serving.
  4. Cook's Tip:
  5. Split peas have a tendency to stick to the bottom of the pot. To prevent this, stir occasionally throughout the cooking process.


Amount Per Serving (based on 6 servings)
Calories: 420
Saturated Fat: 7 g
Trans Fat: 0 g
Total Fat: 20 g
Cholesterol: 60 mg
Sodium: 1030 mg
Carbohydrates: 41 g
Fiber: 12 g
Added Sugars: 1 g
Total Sugar: 5 g
Protein: 28 g
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