As long as there is smoked sausage involved.  And fresh dill bread – or French bread *drool*.

I am shocked at the percentage of the population who will. not. taste. split pea soup.  They have already decided that is it about as edible as dog food.  What is it?  Do they not like peas?  Is it the color?  Have they never tried it cooked with smoked sausage?

So I’m guessing most people will not even finish reading this post, let alone attempt making this soup for themselves.  But I’ll give out the recipe anyway.  Just in case.  Because it really is a nice, cheap, healthy (except for the smoked sausage), yummy meal.

Ingredients:
1 lb dried split peas
1 lb smoked sausage of your choice, sliced and halved
5 cubes chicken bouillon (for an even healthier alternative, use 5 cups chicken broth)
1 1/2 c. chopped carrots
1 c. chopped celery
2 potatoes, peeled and chopped
1/2 tsp garlic powder (or 1 clove pressed)
1/2 teaspoon dried oregano
2 bay leaves
1 onion, chopped (for onion chopping tips, see here)
water

  1. In a 5 qt slow cooker, combine the peas, sausage, bouillon, carrot, celery, potatoes, garlic, oregano, bay leaves, and onion.  Add enough water to fill the crock pot.  Not too much that it will bubble over.  Use your judgment here.  🙂  The recipe calls for 10 cups, I use about 8.
  2. Cover, and cook on high for 4-5 hours (or low for 8-10 hours).  Remove bay leaves before ladling into bowls.  (Or, if you forget, just call them “Lucky Leaves” and declare the lucky recipients the winners! (As long as they didn’t find them with their mouths.  That wouldn’t be very lucky.))

And you’re done!  Now, be honest.  How many of you actually finished this post?  Three?  (Hi, Mom!)  And how many are saving this recipe?  The silence is deafening.

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For more soup recipes, check out BooMama’s Soup-tacular event!