Split Pea Soup
 
 
This hearty split pea soup is made in the slow cooker! Making it an easy good-for-you weeknight meal.
Yield: 6-8 servings
Ingredients
  • 1 tbsp olive oil
  • 2 links spicy Italian chicken sausage
  • 1 carrot, finely diced
  • 1 red onion, finely diced
  • 1 tbsp kosher salt
  • 1 clove garlic, minced
  • 1 lb split peas
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 tsp cayenne pepper
  • 1 tsp freshly cracked black pepper
  • 3 tbsp cornmeal
Instructions
  1. Heat 1 tbsp olive oil in a non-stick skillet over medium high heat. Remove the sausage from it’s casings and saute in the oil, breaking the sausage into crumbles using a spatula as you go along. When it is cooked through and browned, place it into your crockpot, leaving as much oil behind as possible.
  2. Put the carrots and the onion into the same pan. Add the tbsp of salt. Cook for about 3 minutes or until starting to soften. Add in the garlic and cook for another minute. Pour into the crockpot.
  3. Place the split peas, bay leaf, rosemary, cayenne, and black pepper into the crock pot as well. Pour in 6 cups water. Stir to mix. Cover and cook on low for 8-10 hours. If not thick enough, stir in the cornmeal and cook on high for 20 minutes. Pour into bowls and serve.
Notes
Adapted from Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2011/02/split-pea-soup.html