Confetti Split Pea and Smoked Sausage Soup |
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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 8 |
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips Ingredients:
1 1/2 lbs smoked sausage, cut into 1/2-inch rounds |
1 large onion, finely chopped |
3 medium carrots, finely chopped |
3 stalks celery, with leaves, finely chopped |
2 teaspoons dried thyme |
1 1/2 cups dried split peas |
1/2 cup dried yellow split peas |
1/4 cup dried red lentils |
8 cups chicken broth or 8 cups vegetable broth |
salt |
fresh ground black pepper |
Directions:
1. Cook the sausage in a large skillet over high heat.
2. Render the fat and remove all but 2 tablespoons from the skillet.
3. Add in the onion, carrots, celery, and thyme; saute until the vegetables are softened, about 3 minutes.
4. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
5. Add the remaining ingredients, except salt and pepper, and stir to combine.
6. Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, until the peas have split and the soup is thick.
7. Check the soup several times during cooking to make sure there is enough broth and the soup is not sticking to the pan.
8. Season with salt and pepper to taste before serving.
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