Categories: Main Dish, Pork, Slow Cooker, Soup
Ingredients
- 1 1/2 lbs smoked sausage, cut into 1/2-inch rounds
- 1 large onion, finely chopped
- 3 medium carrots, finely chopped
- 3 stalks celery, with leaves, finely chopped
- 2 teaspoons dried thyme
- 1 1/2 cups dried split peas
- 1/2 cup dried yellow split peas
- 1/4 cup dried red lentils
- 8 cups chicken broth or 8 cups vegetable broth
- salt
- fresh ground black pepper
Directions
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Cook the sausage in a large skillet over high heat.
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Render the fat and remove all but 2 tablespoons from the skillet.
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Add in the onion, carrots, celery, and thyme; saute until the vegetables are softened, about 3 minutes.
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Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
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Add the remaining ingredients, except salt and pepper, and stir to combine.
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Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, until the peas have split and the soup is thick.
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Check the soup several times during cooking to make sure there is enough broth and the soup is not sticking to the pan.
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Season with salt and pepper to taste before serving.