Slow Cooker Yellow Split Pea Soup with Andouille Sausage
Spice up the traditional yellow split pea soup by slow-cooking it all day with andouille sausage, and you'll come home to a hearty and comforting soup.
Ingredients
5 cups Swanson® Chicken Broth
3 medium carrot, thinly sliced (about 1 1/2 cups)
3 stalks celery, thinly sliced (about 1 1/2 cups)
1 large red onion, finely chopped (about 1 cup)
0.25 cup chopped fresh parsley
4 cloves garlic, chopped
1 bay leaf
2 cups dried yellow split peas
6 ounces andouille sausage, diced (about 1 1/2 cups)
3 medium carrot, thinly sliced (about 1 1/2 cups)
3 stalks celery, thinly sliced (about 1 1/2 cups)
1 large red onion, finely chopped (about 1 cup)
0.25 cup chopped fresh parsley
4 cloves garlic, chopped
1 bay leaf
2 cups dried yellow split peas
6 ounces andouille sausage, diced (about 1 1/2 cups)
Instructions
Stir the broth, carrots, celery, onion, parsley, garlic, bay leaf, peas and sausage in a 4-quart slow cooker.
Cover and cook on HIGH for 4 to 5 hours* or until the vegetables are tender. Remove the bay leaf.
Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until almost smooth. Pour the mixture into a 3-quart saucepan. Repeat the blending process twice more with the remaining broth mixture. Cook over medium heat until the mixture is hot and bubbling.
Cover and cook on HIGH for 4 to 5 hours* or until the vegetables are tender. Remove the bay leaf.
Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until almost smooth. Pour the mixture into a 3-quart saucepan. Repeat the blending process twice more with the remaining broth mixture. Cook over medium heat until the mixture is hot and bubbling.
Slow Cooker Yellow Split Pea Soup with Andouille Sausage
Spice up the traditional yellow split pea soup by slow-cooking it all day with andouille sausage, and you'll come home to a hearty and comforting soup.
Directions
Print
Stir the broth, carrots, celery, onion, parsley, garlic, bay leaf, peas and sausage in a 4-quart slow cooker.Cover and cook on HIGH for 4 to 5 hours* or until the vegetables are tender. Remove the bay leaf.Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until almost smooth. Pour the mixture into a 3-quart saucepan. Repeat the blending process twice more with the remaining broth mixture. Cook over medium heat until the mixture is hot and bubbling.
Ingredients
5 cups Swanson® Chicken Broth3 medium carrot, thinly sliced (about 1 1/2 cups)3 stalks celery, thinly sliced (about 1 1/2 cups)1 large red onion, finely chopped (about 1 cup)0.25 cup chopped fresh parsley4 cloves garlic, chopped1 bay leaf2 cups dried yellow split peas6 ounces andouille sausage, diced (about 1 1/2 cups)
Slow-Cooked Picadillo
A sweet and savory ground beef mixture is ...
Grilled Swordfish Steaks with Citru...
Swordfish steaks are grilled and then topp...
Quick-Simmered Skillet Swiss Steak...
Skillet cooking couldn't be easier...this ...
Sweet Almond Pastry
The beauty of this impressive dessert lies...