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November 11, 2010

Recipe for slow-cooker yellow split pea soup with sausage


Yellow split pea soup

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.

Ingredients

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

Directions

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.

Print recipe only.

Comments

1
Posted by: Kalynskitchen | November 11, 2010 at 01:41 PM

I haven't made soup with yellow split peas. Is the flavor much different from green ones? I do love the green ones so I'm guessing I'd like this!

2
Posted by: Lydia | November 12, 2010 at 08:00 AM

Kalyn, I always think the yellow splits are a bit milder, and the soup made from them a bit creamier. Could be my imagination, and this soup would work just as well with the green splits. But in the slow cooker, the yellows seem to melt, and yet retain some texture, and that's exactly what makes this soup so good.

3
Posted by: Ben | November 12, 2010 at 09:50 AM

Oh I love this idea, yummy!

4
Posted by: candy Nartonis | November 12, 2010 at 10:54 AM

Dave and I can vouch for this soup. It is the best way to warm up after winter gardening, sledding, a walk in the woods. It tasted like love! Hard to imagine that it took 5 minutes to put together! I promise you will all love this one.

5
Posted by: CJ McD | November 12, 2010 at 11:03 AM

Pea and bean soups are perfect for prep in a slow cooker.

6
Posted by: Anne | February 11, 2011 at 06:14 AM

Another great creation, I've been reading through your blog for the last half an hour and Ill be coming back.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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