Slow Cooker Yellow Split Pea Soup with Andouille Sausage

Campbell's Slow Cooker Yellow Split Pea Soup with Andouille Sausage Recipe

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.

At a glance

Prep

15 min.

Total

4 hr. 15 min.

Serves

6

Servings: cups each

Cook: 4 hr.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

5 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
3 medium carrots, thinly sliced (about 1 1/2 cups)
3 stalks celery, thinly sliced (about 1 1/2 cups)
1 large red onion, finely chopped (about 1 cup)
1/4 cup chopped fresh parsley
4 cloves garlic, chopped
1 bay leaf
2 cups dried yellow split peas
6 ounces andouille sausage, diced (about 1 1/2 cups)

How to Make It

  • 1

    Stir the broth, carrots, celery, onion, parsley, garlic, bay leaf, peas and sausage in a 4-quart slow cooker.

  • 2

    Cover and cook on HIGH for 4 to 5 hours* or until the vegetables are tender. Remove the bay leaf.

  • 3

    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.

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  • *Or on LOW for 7 to 8 hours.
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RID#50288

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