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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

Prep Time
Cook Time

What You Need

  • 1 pkg. Johnsonville® Honey Garlic Flavoured Sausages, decased
  • 1 tbsp. vegetable oil
  • 1 small yellow onion, finely diced
  • 2 carrots, diced (roughly ½ inch cubes)
  • 1 rib of celery, finely diced
  • 5 cups low-sodium chicken stock
  • 1 ¼ cup dried yellow split peas, rinsed
  • Juice of half a lemon
  • 1 tbsp. fresh parsley, chopped


  1. 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. 

  2. Add the onion, carrots and celery to the pot and continue to cook, stirring constantly, until the vegetables are softened, about 3-4 minutes. 

  3. Add the chicken stock and increase the heat to high until the mixture comes to a boil. 

  4. 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. 

  5. Just before serving, stir in the lemon juice and chopped parsley.