Split Pea and Sausage Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Very inexpensive to make, this is a real winter warmer, to serve when the budget is stretched. Rye bread and beer are perfect accompaniments.


  • 6 oz / 170 g streaky bacon in a piece, smoked or unsmoked to taste


Remove the rind from the bacon and dice the meat. Fry the bacon gently in a large, heavy flameproof casserole until the fat runs. Add the vegetables, and fry them until lightly browned. Add the split peas, stock and a little pepper. Simmer for about 45 minutes, until the peas and vegetables are soft.