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Split Pea Soup with a Twist

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A modern spin on the old classic Split Pea Soup with tons of bold spices to create big flavor.

I’m enjoying my first Italian fall. Autumn leaves changing color. But I really am a summertime girl that likes beach and pool days. So this warm hearty soup just hits the spot.

But I have never really liked beans and peas. I think it is the texture more than the taste… So I find it so strange, that as a kid growing up, this was one of my favorite soups.

My mom would ladle the steaming hot soup into bowls and top it with tons of smokey, turkey sausages. I would dip in crusty bread and I was one happy camper.

My husband Saul, is not a fan of soup and he especially dislikes peas, so I made it my mission, to make a version of this soup he would enjoy.

I added sweet potatoes and a lot of spices like oregano & thyme, not found in my mom’s original recipe.

And lo and behold, this soup was a winner. He even asked for seconds. I hope you enjoy my take on an old classic

xxx Chef MM


Split Pea Soup with a Twist

  • Author: Melissa Mayo


  • 1 large yellow onion diced
  • 2 cups of carrots diced (about 6 to 8)
  • 2 cups of celery diced (3 stalks)
  • 2 cloves garlic chopped
  • 2 cups sweet orange potatoes/yams diced with skin on (1 large)
  • 3 TBS olive oil
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 bay leaves
  • 1 tsp curry powder
  • 1 lb /500g bag of yellow or green split peas
  • 12 cups of water
  • 3 TBS chicken stock powder
  • Coarse salt & black pepper to taste
  • Turkey sausages- cut into slices and sauteed (optional)
  • Crusty bread


Dice the vegetables. Add the olive oil to a stockpot and on medium-high heat, sauté the onions, garlic, sweet potatoes, carrots, and celery with 1 tsp of salt and 1 tsp of pepper. Cook until golden brown and the onions are translucent.

Add the water, chicken stock powder, split peas, curry powder, dried oregano, and thyme and bay leaves. Cover, bring to a boil, then reduce heat to a simmer, and cook with the lid on for 2 1/2 hours to 3 hours till the peas disintegrate. Stir frequently to keep the solids from burning on the bottom.

Adjust salt and pepper to taste. Leave soup chunky or if you prefer a smoother soup let the soup cool slightly and puree soup in batches in a blender to achieve desired consistency. Return to pot, heat through, and serve.

Slice turkey sausages in cubes and brown in a hot pan. Serve with soup and crusty bread.



Soup can be made ahead of time and reheated. Freezes well.

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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