Growing up, there was no way I would touch pea soup. Yuck! It's green. My first exposure came from the canned variety, and I have to tell you that homemade is a world apart! This soup can be put together in the morning, simmer in your slow cooker all day, and when you get home you have a delicious dinner waiting for you. Top with a grating of parmesan cheese, a handful of croutons and serve with some crusty bread and butter.
1 onion, chopped
3 carrots peeled and chopped
1 15-ounce can of chicken broth
3 cups water
2 or 3 turkey sausages, squeezed out of the casing and broken into small bits
1 16-ounce bag of split peas, picked over and rinsed
Chop carrots in food processor until desired size (or you can slice them thinly--my husband prefers his vegetables disguised!) Add along with the rest of the ingredients to your slow cooker. Cook on low until peas are tender--approximately eight hours. Soup will be thick--add more water if desired.
|Carrots chopped in food processor|
|Carrots can be chopped or sliced|
|Carrots and chopped onion ready for the slow cooker|
|1 lb. rinsed split peas|
|Carrots, onions, split peas and sausage in slow cooker|
|A delicious warm dinner on a cold night!|
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