Well, yesterday's lunch turned into dinner. It was a rainy day here, and I thought Split Pea Soup sounded good for dinner. I also wanted to try a crock pot recipe, which I couldn't do for lunch. I used a recipe that called for Canadian Bacon and instead added a package of cooked Andouille sausage. I skipped the chicken bouillon because I thought the sausage would add enough flavor, and it did. I also waited on the salt and pepper and added a little salt and some fresh cracked pepper at the end.
Talk about budget-friendly -- a $.69 package of split peas, a large onion, a couple of carrots and a $3.00 package of sausage. Served with a lovely loaf of Hearth Bread and we had a lovely rainy day dinner. And it took me all of about 5 minutes to make the soup. Woohoo!
Two out of four kids ate it and both adults. Well, you can't please all of the people all of the time.
Crock Pot Split Pea Soup
serves 6-8
Printer Version
2 cups dry split peas (the contents of a 1# bag)
2 quarts water
2 onions, chopped
2 carrots, peeled and sliced
4 slices Canadian Bacon, chopped (or leftover ham, sausage or kielbasa - it will get soft in the slow cooking process, but it will also add wonderful flavor to the soup)
2 Tbsp. chicken bouillon granules or 2 chicken bouillon cubes
1 teaspoon salt
1/4 - 1/2 teaspoon pepper
serves 6-8
Printer Version
2 cups dry split peas (the contents of a 1# bag)
2 quarts water
2 onions, chopped
2 carrots, peeled and sliced
4 slices Canadian Bacon, chopped (or leftover ham, sausage or kielbasa - it will get soft in the slow cooking process, but it will also add wonderful flavor to the soup)
2 Tbsp. chicken bouillon granules or 2 chicken bouillon cubes
1 teaspoon salt
1/4 - 1/2 teaspoon pepper
Combine all ingredients in slow cooker. Cover and cook on low 8-9 hours. (If adding cooked sausage, add meat two hours before serving -- if you want to retain the texture of the sausage.)
Serve with croutons on top, if desired.
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