This is a thick, filling yellow split pea soup made in a single pot with sausage, aromatics, and a splash of dry sherry stirred into each bowl at the end. Yellow split peas break down into a naturally creamy texture without any blending or soaking — which makes this genuinely low-effort for how satisfying it is. It feeds six, reheats well, and the whole thing comes together in just over an hour of mostly hands-off time.
Shopping notes
- Yellow split peas: Found in the dried beans and lentils aisle. Do not substitute green split peas — they work, but the flavour is earthier and the colour will be quite different. Rinse them well; no soaking needed.
- Chicken bouillon: The recipe uses 3 standard cubes or 3 teaspoons of powder. Any brand works. If you prefer low-sodium stock, swap the 9 cups of water for unsalted chicken stock and reduce the added salt by half.
- Sausage or beef hot dogs: Pre-cooked sausage slices in — smoked sausage, kielbasa, or frankfurters all work. Raw sausage needs to be browned separately before adding, which adds a pan. Stick with pre-cooked to keep things simple.
- Dry sherry: A small bottle from the wine or cooking aisle. It is optional but genuinely worth it — skip the garnish of croutons instead if you want to keep the dish count down.
- Cayenne: Use ⅛ teaspoon as listed for mild background warmth. It is easy to add more at the table; you cannot take it out.
The short version of why this works
Two things matter here. First, yellow split peas are starchy enough that they dissolve into the broth on their own — no blender, no immersion wand, no extra bowl. Stirring every 10 to 15 minutes during the simmer keeps the bottom from scorching and also physically breaks down the peas faster. Second, the 30-minute covered rest off the heat is not optional padding — it is when the soup finishes thickening and the flavours settle. Pull it off the burner and leave it alone. The soup you ladle out after resting will be noticeably better than the soup you taste at the 50-minute mark.
What can go wrong
- Soup is thin after 55 minutes: Old split peas (check the best-by date) take longer to break down. Keep simmering in 10-minute increments, lid on, and do not skip the rest period — it thickens considerably as it sits.
- Soup scorches on the bottom: This happens in a pot that is too small or over heat that is too high. Use at least a 5-quart pot and keep the simmer gentle — just a few lazy bubbles. A heavy-bottomed Dutch oven is the most forgiving option.
- Soup is too salty: Bouillon is already salty. Hold back on the added salt until the end, after the peas have cooked down and the flavour has concentrated. Taste before seasoning.
- Sausage turns rubbery: Adding it too early is the cause. Pre-cooked sausage only needs the last 10 minutes in the pot — any longer and the texture suffers.
- Soup seizes up completely when cold: Yellow split pea soup thickens dramatically in the fridge. This is normal. Add a splash of water or stock when reheating and stir over medium-low heat until it loosens back to a soup consistency.
Leftovers and make-ahead
This soup keeps well in the fridge for up to 4 days in a sealed container. It also freezes cleanly — portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Whether reheating from fridge or frozen, add a few tablespoons of water or stock per serving and warm it over medium-low heat, stirring regularly, until it returns to a pourable consistency. The sherry is best added fresh to each bowl at serving time rather than stirred into the batch before storing.
Yellow Split Pea Soup with Sausage (Easy One-Pot)
Ingredients
- 1 pound dried yellow split peas
- 9 cups water
- 3 cubes chicken bouillon cubes or 3 teaspoons (15 grams) powder
- 1 medium onion chopped
- 2 medium carrots peeled and chopped
- 2 large cloves garlic minced
- 1¼ teaspoons coarse salt or to taste
- ½ teaspoon coarse black pepper
- ½ teaspoon dried thyme leaves
- ⅛ teaspoon cayenne pepper optional, or to taste
- 2 pieces beef hotdogs chopped or sausage of your choice
- 1-2 teaspoons dry sherry per bowl, optional
- croutons for serving, optional
Instructions
- Rinse the split peas in a strainer.
- Place the water and bouillon cubes in a large pot or Dutch oven (at least 5-quart / 5-litre). Bring to a boil over high heat.
- Prep your vegetables for the soup while the water is coming to a boil.
- When the water boils, stir to dissolve the bouillon cubes, then add the rinsed split peas, chopped onion, carrots, garlic, salt, pepper, thyme, and cayenne (if using). Stir to combine.
- As soon as the soup boils again, lower the heat to a simmer and cover the pot with a lid. Cook for 45–55 minutes, stirring every 10–15 minutes to prevent sticking on the bottom. The soup is ready when the peas have broken down and the soup has thickened to a creamy consistency. Taste and adjust salt and pepper as needed.
- Slice the sausage (or hot dogs) while the soup is cooking. Add the sliced sausage or hot dogs to the simmering soup during the last 10 minutes of cooking so they heat through and infuse the broth with flavour.
- Once the soup is cooked, turn off the heat and let the soup rest, covered, for 30 minutes before serving to develop the flavours.
- I like to add a splash of sherry to the bottom of my soup bowl and ladle the hot soup over. Then, top with croutons and enjoy!
Nutrition
Common questions
Do yellow split peas really need no soaking?
Yes — yellow split peas cook down fully without any pre-soaking. Unlike whole dried beans, split peas have had their outer skin removed, so they absorb water and soften quickly during the simmer.
Can I make this soup vegetarian?
Yes. Swap the chicken bouillon for vegetable bouillon and leave out the sausage. The soup is still hearty and filling on its own, though you may want to add an extra pinch of smoked paprika to compensate for the flavour the sausage would have contributed.
What is the dry sherry for, and can I skip it?
A teaspoon or two of dry sherry added to the bottom of each bowl before ladling in the soup adds a mild, savoury depth that rounds out the flavour. You can skip it entirely — the soup is good without it — or substitute a small splash of apple cider vinegar for a similar brightness.
My soup is much thicker than expected. Did something go wrong?
Nothing went wrong — this is how yellow split pea soup behaves, especially after the rest period and once it cools. Stir in water or stock, a little at a time, until it reaches the consistency you want.
Can I make this in a slow cooker?
Yes. Combine everything except the sausage and sherry in a slow cooker and cook on low for 8 hours or high for 4 to 5 hours, until the peas have broken down. Stir in the sliced sausage during the last 30 minutes on low or 15 minutes on high.
If you liked this one
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- Hearty Shepherd’s Pie
- Sweet Corn Chowder
- Rustic Sourdough Focaccia with Rosemary and Sea Salt
