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.
cost per recipe: $9.89
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
medium carrot, thinly sliced (about 1 1/2 cups)
stalks celery, thinly sliced (about 1 1/2 cups)
large red onion, finely chopped (about 1 cup)
cup chopped fresh parsley
cloves garlic, chopped
cups dried yellow split peas
ounces andouille sausage, diced (about 1 1/2 cups)
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.