Recipe for slow-cooker yellow split pea soup with sausage
When I woke up on Sunday morning, I saw the "snow sky", a particular type of luminous grey sky that signals the imminent arrival of snow. I knew exactly what kind of soup would fit the weather -- a hearty split pea soup -- and I didn't want to have to tend the pot while my husband Ted and friends Candy and Dave and I hurried to finish some last-minute gardening tasks. Split peas and slow cookers were made for each other, and with all of the ingredients in the pantry, this soup took five minutes of prep time. Substitute freely: green splits for yellow, water or vegetable stock for chicken stock, and any hot smoked sausage for the hot links.
Slow-cooker yellow split pea soup with sausage
Serves 6-8; can be frozen.
1 lb yellow split peas
1 small onion, minced
4 cups chicken stock, homemade or low-sodium store-bought (or substitute vegetable stock or more water)
2 cups water
2 tsp barbecue sauce (homemade or store bought)
1 package (14 oz) beef hot links (or other cooked hot smoked sausage), sliced 1/4 inch thick
Fresh black pepper, to taste
Pick through the split peas to remove any stones. Place the peas, onion, chicken stock, water, barbecue sauce, and a third of the sliced hot links into a 4-quart slow cooker. Set to HIGH and cook for 2 hours, until the peas break up easily when stirred. Add the remaining hot links, and plenty of black pepper to taste, and cook for 30 minutes.
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