Diced andouille sausage adds heat and flavor to this otherwise traditional split pea soup.
Use yellow split peas, green, or a combination of both. I used part vegetable broth because I like the extra flavor it gives the soup. You might want to use your own favorite smoked sausage in the soup. A chicken or turkey sausage or chorizo would be delicious as well.
- 8 to 12 ounces smoked andouille sausage or similar sausage (diced)
- 1 pound dry split peas, green or yellow
- 1 medium sweet onion (chopped)
- 2 ribs celery (diced)
- 1 large carrot (diced)
- 6 cups water, or use part vegetable broth (homemade or low sodium)
- 1/2 teaspoon thyme (ground)
- 1/4 teaspoon black pepper (ground)
- Salt, to taste
- Garnish: fresh parsley (chopped)
- Brown the diced andouille sausage in a skillet over medium-high heat, stirring constantly. Put in the slow cooker with the peas, onion, celery, carrot, water (I use about 4 cups of vegetable broth with 2 cups of water), thyme, and pepper.
- Cover and cook on HIGH for 4 to 5 hours, or on LOW for about 7 to 9 hours, until the peas are tender and mash easily. Mash some of the peas to thicken the soup. Add salt, to taste.
- Garnish with chopped parsley and/or seasoned croutons, if desired. Serve with freshly baked cornbread, hot buttered biscuits, or crusty rolls.
- Combine the browned sausage, onion, celery, carrot, and liquids in a large stockpot or Dutch oven. Bring to a simmer. Reduce heat, cover, and simmer for about 1 1/2 hours, or until the peas are very tender.
- Stir frequently and add more broth or water if needed.
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|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||4 g|