Split Pea and Kale Soup with Smoked Sausage

**Prepare the Split Peas and Sausage:** Rinse the split peas thoroughly under cold water in a colander. Set aside. Slice the smoked sausage into 1/2-inch thick rounds.

**Sauté Aromatics:** In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery and sauté for 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute, until fragrant.

**Brown the Sausage:** Add the sliced smoked sausage to the pot and cook for 3-5 minutes, or until lightly browned on both sides. This step adds depth of flavor to the soup.

**Combine Ingredients and Simmer:** Add the rinsed split peas, chicken broth, water, bay leaves, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the split peas are tender and have broken down slightly. Stir occasionally to prevent sticking.

**Add Kale and Season:** Remove the bay leaves. Stir in the chopped kale and cook for 5-7 minutes, or until the kale is wilted and tender. Season the soup with salt and black pepper to taste.

**Optional: Adjust Consistency:** If the soup is too thick, add a little more chicken broth or water to reach your desired consistency. If the soup is not thick enough, simmer uncovered for 10-15 minutes to reduce the liquid.

**Finish and Serve:** Stir in the optional lemon juice for added brightness. Serve the soup hot, garnished with a swirl of cream or a sprinkle of fresh herbs, if desired. Enjoy!