Hearty Split Pea Soup with Country Garlic Sausages

Dishes from Canada’s Acadian region take their cues from a whole host of cooking traditions. This recipe adapts the classic Split Pea Soup, but puts a uniquely Johnsonville spin on it with the addition of mouth-watering garlic sausage.

Recipe by Beth Dunham of Bethdunham.ca


Prep Time


Cook Time


What You Need
1 tbsp.
vegetable oil
small yellow onion, finely diced
carrots, diced (roughly ½ inch cubes)
rib of celery, finely diced
5 cups
low-sodium chicken stock
1 1/4 cup
dried yellow split peas, rinsed
juice of half a lemon
1 tbsp.
fresh parsley, chopped
  • In a large pot over medium heat, cook the sausages in 1 tbsp of oil until they begin to lightly brown, about 2-3 minutes.
  • Add the onion, carrots and celery to the pot and continue to cook, stirring constantly, until the vegetables are softened, about 3-4 minutes.
  • Add the chicken stock and increase the heat to high until the mixture comes to a boil.
  • Add the dried peas and reduce the heat to medium low. Cover and simmer for 45 minutes to an hour, stirring occasionally. The peas will have broken down a bit and thickened the soup.
  • Just before serving, stir in the lemon juice and chopped parsley.
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