Split Pea and Sausage Soup

I love split pea soup. It's basic, easy to make, thrifty and just plain good. I usually add ham to mine or at least a ham hock while it's cooking. This time I used up some bulk sausage I had and it was really a delicious move. I don't think pea soup is right without marjoram added to it, so I am generous when adding it.

Split Pea and Sausage Soup
Serves 6-8
Printable Recipe

2 tablespoons neutral oil - such as vegetable or canola
1 pound bulk country sausage
4 green onions - sliced (aka spring onions or scallions)
1 pound green split peas - rinsed and picked over
1 cup diced carrot
4 cups water
4 cups stock - chicken or vegetable is best
1 bay leaf
1 teaspoon dried marjoram
1 teaspoon coarsely ground black pepper
salt to taste

1. In a heavy bottomed pot, heat oil and add sausage, breaking up as it cooks.
2. When sausage has cooked through add green onion and cook for several minutes or until fragrant.
3. Add remaining ingredients and cook until peas are soft, about 45 minutes.
4. Remove bay leaf before serving.