Garden Pea and Smoked Sausage (kielbasa) Soup, made from scratch and full of flavor. Uses regular store cupboard ingredients and very easy to make.

Garden Pea and Smoked Sausage (kielbasa) Soup, made from scratch and full of flavor. Uses regular store cupboard ingredients and very easy to make.

Here is a lovely easy homemade soup recipe for you. This is a delicious recipe and full of great flavors.

For this recipe I've used my basic How To Make A Creamy Soup recipe and adapted it to change the flavors and color, resulting in a very delicious soup!


I've used frozen garden peas to keep the bright green color and some of my favorite Smoked German sausage. You can also use kielbasa, smoked ham, or any smoked meat. The flavor combination is delicious!

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I love soup! It's so versatile and you can use whatever is in season.

Of course with this garden pea and smoky sausage soup, it's possible to make this any time of the year, especially since peas are readily available frozen, and the quality of frozen peas is very good.

Often, smoked sausage is vacuum-sealed and will keep in your store cupboard for quite a while, so together with the frozen garden peas, you can stock your pantry so you have these ingredients to hand.

So let's get straight to the recipe and see how we make our garden pea and smokey sausage soup. Please enjoy!

Ingredients

1 medium potato peeled & cubed roughly (if you want a really thick soup, add 2 potatoes, but this is a nice consistency!)
4 cups or 950 ml of vegetable stock
1.5 cups or 350 ml milk
1 medium onion chopped
1 Large Leek, chopped or 2 sticks of chopped celery
1 lb or 500 g Frozen Garden Peas. (Do not use jar or canned peas as the color is a dull green and they don't taste as fresh!)
2 Cloves Minced Garlic
500 g or 1 lb of your favorite Smoked sausage or ham.
1 tablespoon of butter (optional)
Salt & pepper to taste.(at the end)

Garden Pea and Smokey Sausage Soup, showing smoked sausages in vacuum sealed bags

Instructions

1. In the large pan, you will use for the soup, saute the onion, leeks/celery and garlic until soft. Please do NOT burn or brown the leeks etc as they will turn bitter. Then add everything except the milk to the pan and cook until potato and vegetables are soft and cooked through.


*** To clean leeks, Cut the top and bottom off, then run a sharp knife lengthways down the whole leek, cutting 3/4 deep through the leek. Then run under a tap and wash any soil away, in between the layers.

Garden Pea and Smokey Sausage Soup, how to prepare and cook leeks
Cut 3/4 through the leek lengthways then run under tap to wash
Garden Pea and Smokey Sausage Soup, how to prepare and cook leeks
saute to soften

2. Blanche the peas in some hot water then transfer to cold water, have just enough cold water to cover the surface of the peas.

If you don’t place the peas immediately in cold water, the peas won’t keep their bright green color.

Then add the water and peas to a blender and puree. Return the puree to a bowl. You will use the blender again so don't wash it just yet!

Optional: You can hold a couple of tablespoons of peas back so you can add them later and keep them whole if you wish.

Garden Pea and Smokey Sausage Soup, adding peas to the blender

3. When the contents of the soup pan are all cooked through, transfer everything to the blender and puree, then transfer everything back to the soup pan.

Over medium heat, add your sliced sausages, pureed peas, and milk and bring to a gentle simmer.

4. Once brought back to simmer, add 1 tablespoon butter (to give it a nice shine), salt & pepper to season.
Taste the soup first before you add the seasoning! I didn't need to add any extra salt in my soup as the sausage was already salty enough.

Garden Pea and Smoked Sausage (kielbasa) Soup, made from scratch and full of flavor. Uses regular store cupboard ingredients and very easy to make.

Make some delicious Aloha Bread to go with your soup or add a sprinkle of homemade garlic parmesan croutons. Delicious!!

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Garden Pea and Smoked Sausage (kielbasa) Soup, made from scratch and full of flavor. Uses regular store cupboard ingredients and very easy to make.

Garden Pea and Smoked Sausage (kielbasa)Soup

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Garden Pea and Smoked Sausage (kielbasa) Soup, made from scratch and full of flavor. Uses regular store cupboard ingredients and very easy to make.

Ingredients

  • 1 medium potato peeled & cubed roughly (if you want a really thick soup, add 2 potatoes, but this is a nice consistency!)
  • 4 cups or 950 ml of vegetable stock
  • 1.5 cups or 350 ml milk
  • 1 medium onion chopped
  • 1 Large Leek, chopped or 2 sticks of chopped celery
  • 1 lb or 500 g Frozen Garden Peas. (Do not use jar or canned peas as the color is a dull green and they don't taste as fresh!)
  • 2 Cloves Minced Garlic
  • 500 g or 1 lb of your favorite Smoked sausage or ham.
  • 1 tablespoon of butter (optional)
  • Salt & pepper to taste.(at the end)

Instructions

    1. In the large pan, you will use for the soup, saute the onion, leeks/celery, and garlic until soft. Please do NOT burn or brown the leeks etc as they will turn bitter.
    2. Then add everything except the milk to the pan and cook until potato and vegetables are soft and cooked through.
    3. Blanche the peas in some hot water then transfer to cold water, have just enough cold water to cover the surface of the peas. If you don't place them in cold water, the peas won't keep their bright green color.
    4. Then add the water and peas to a blender and puree. Return the puree to a bowl. You will use the blender again so don't wash it just yet!
    5. When the contents of the soup pan are all cooked through, transfer everything to the blender and puree, then transfer everything back to the soup pan.
    6. Over medium heat, add your sliced sausages, pureed peas, and milk and bring to a gentle simmer.
    7. Once brought back to simmer, add 1 tablespoon butter (to give it a nice shine), salt & pepper to season.
    8. Taste the soup first before you add the seasoning! I didn't need to add any extra salt in my soup as the sausage was already salty enough.

Notes

    To clean leeks, Cut the top and bottom off, then run a sharp knife lengthways down the whole leek, cutting 3/4 deep through the leek. Then run under a tap and wash any soil away, in between the layers.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 434Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 70mgSodium: 1402mgCarbohydrates: 28gFiber: 6gSugar: 12gProtein: 22g

Nutrition information isn’t always accurate

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