Smoky Split Pea-and-Sausage Soup,
1 tsp. extra-virgin olive oil,
plus more for serving
1 lb. smoked sausage, sliced
into 12 ⁄ -inch rounds
1 large yellow onion, chopped
2 medium carrots, chopped ( 23 ⁄ cup)
2 celery stalks, chopped ( 12 ⁄ cup) 2 large garlic cloves, minced
(1 Tbsp.) 1 lb. dried split peas, rinsed and
6 cups lower-sodium chicken broth
1 tsp. kosher salt
14 ⁄ tsp. black pepper, plus more
2 bay leaves 1. Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often, until browned, 5 to 6
minutes. Remove sausage, and set aside.
2. Add onion, carrots, celery, and garlic to Dutch oven. Cook, stirring often, until tender, about 5 minutes. Stir in split peas, broth, salt, pepper, and bay leaves. Bring to a boil over medium-high.
3. Stir in cooked sausage. Reduce heat to medium-low. Simmer, stirring occasionally, until peas are tender, about 40 minutes. Remove and discard bay leaves. Spoon soup evenly into 6 bowls.
4. Drizzle with additional oil, and sprinkle with additional pepper.