Paula Deen Shaggy Man Split Pea Soup

Paula Deen Shaggy Man split pea soup turns smoky bacon, pork sausage and overnight-soaked split peas into a thick, hearty Dutch oven soup in about 2 hours 10 minutes. It's an easy Southern comfort food soup for Sunday dinner, church supper or a cold weeknight dinner, and it's made in one pot.

Soak the split peas overnight in cold water before they go anywhere near the pot. Skip that and they stay hard and gritty after 2 hours, and the soup never turns thick and creamy.

Paula builds the soup on bacon, sausage and butter before any stock goes in, so every spoonful tastes smoky and rich. She also keeps the celery leaves with the stalks, which adds a fresh, grassy note that balances all that pork.

Paula Deen Shaggy Man Split Pea Soup

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Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

520

kcal

Bacon, sausage, carrots and celery simmer low and slow with split peas until the soup turns thick and spoonable. Stirring now and then keeps the peas from sticking, and a splash more stock loosens it if it gets too thick.

Ingredients

• 1/2 stick Butter
  

• 1/2 lb thick slab chopped bacon
  

• 1 large sliced onion
  

• 2 stalks diced with leaves celery
  

• 2 shredded carrots
  

• 1 lb ground pork sausage
  

• 1 lb soaked overnight in cold water dried split peas
  

• 2 quarts chicken stock
  

• to taste Paula Deen House seasoning
  

Directions

• Melt the butter: Melt 1/2 stick butter in a Dutch oven over medium heat. Then add 1/2 lb chopped thick-slab bacon and sauté it until tender.
• Add the vegetables and sausage: Add 1 large sliced onion, 2 diced celery stalks with their leaves, 2 shredded carrots and 1 lb ground pork sausage. Stir everything together so the sausage breaks up and the vegetables coat in the bacon drippings.
• Pour in the stock and season: Pour in 2 quarts chicken stock, then season with salt, pepper and Paula Deen House seasoning to taste. Keep a little extra stock nearby, since you may need to add more later.
• Add the peas: Stir in 1 lb split peas that were soaked overnight in cold water. Drain them first so the soup doesn't get watery.
• Simmer until thick: Turn the heat down to low and let the soup simmer for about 2 hours. It's ready when the peas have broken down and the soup is thick, and a splash more stock fixes it if it gets too thick.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I really have to soak the split peas overnight?

Paula's recipe calls for an overnight soak in cold water, and it helps the peas soften evenly during the 2-hour simmer. If you forget, expect a longer cook time and check the peas for tenderness before serving.

How long does leftover split pea soup keep?

Store it in an airtight container in the fridge for up to 3 or 4 days. It thickens a lot as it sits, so loosen it with a splash of chicken stock or water when you reheat it.

Can I freeze Shaggy Man Split Pea Soup?

Yes, split pea soup freezes well in airtight containers for a few months. Thaw it overnight in the fridge and add a little stock while reheating, since it will be thicker than when you made it.

Can I use a slow cooker instead of a Dutch oven?

Brown the bacon, sausage and vegetables on the stovetop first so they build flavor, then move everything to a slow cooker with the stock and peas. Cook it on low until the peas are completely soft, checking the thickness as it goes.

What's the most common mistake with this soup?

Cooking it at too high a heat is the usual problem, because the peas settle and scorch on the bottom of the pot. Keep it at a gentle simmer and stir every so often so nothing sticks.