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
- 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.
- 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!
Mmm… I like split pea soup, and putting smoked sausage in it sounds like a great idea. I don’t think we can get smoked sausage here, but we should be able to smoke it ourselves. A word of warning on split pea soup- if you ever use ham/ham bones to flavor, don’t use it from leftover orange glazed ham. That just tastes funny (and yes I’m speaking from experience). 😉
Oh I’ll be saving it! I LOVE split pea soup… the little diner around the corner serves it on Thursdays at lunchtime and I’ve been known to arrange several days’ worth of activity in just such a way to make sure I’m at that diner on Thursday at 11:45. 🙂 Thanks for the recipe – I’ve never tried it with sausage but usually use some ham. This will be a great way for me to use turkey instead! NUM.
I love split pea soup!! It’s one of those specialties of my mom’s and I crave it! Thanks for the recipe- sounds like a good one.
i’ll be honest, I am a split pea doubter.BUT I’ve been wanting to try it again using a trusted recipe. (I was way too nervous to just crack open a cook book.)
Thanks for the inspiration!
I already told you the sound of Split Pea Soup makes me make funny faces. But… I’ve never tried it. But before you tisk me, I’ve never had the opportunity to try it.
I’ve never EVER seen anyone make it, or been around when it was made.
Seeing as I know my husband would not even look at the stuff and I don’t know if I’d like it, I’d never make it. But if you make it for me some time when I come visit I’ll try it. I promise.
I grew up on split pea w/ham soup! I am totally unable to make it though. I have tried, I have! My mother can’t believe she produced offspring that is missing the “soup” gene!
Mmm, yum, sounds good.
I think Split Pea Soup has the BEST flavor than almost any other soup. I think the color and maybe the consistency probably turns people off but if they ever just take one taste…..ummmmm!
You’re right. It’s the color……and the stank! I honestly have never tried. I just can’t get myself to. Growing up my dad would make it and he was the only one who would eat it, I couldn’t even be in the kitchen when he made it I thought it smelled so bad. ha!
Hubs and I love split pea soup. Especially this time of year. The thicker the better! Never runny…ewwwwwww.
I love split pea soup. I like it so much that I also like it extra, extra thick the next day, so thick that I spread it on buttered bread for a delicious sandwich.
It is one of our favorite meals!!! Thanks to my husband’s French Canadian roots I have his mother’s recipe. I’ll have to try this one, though! Thanks!
I feel like I’ve always had it with bacon.
Beth, made this tonight. A HIT. Three whole toddlers ate it and the husband declared it “An exceptional meal.”
Thanks so much for sharing!!
-Missy
itsalmostnaptime.blogspot.com
Thanks for that, and for any readers that are having difficulty chopping onions without the crying, here’s an incredibly simple tip – put them in the fridge for a few hours, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more variations.