Good Healthy Dinner: Pea Soup With Spicy Andouille Sausage

Diced andouille sausage adds some nice flavor to this otherwise traditional pea soup. Use green yellow split peas, or a combination of both. I used vegetable broth partly because I like the extra flavor it gives the soup. A different type of smoked sausage could be used here too.

INGREDIENTS

8-12 ounces smoked andouille sausage or similar, diced
One pea, green or yellow pound
1 medium sweet onion, chopped
2 stalks celery, diced
1 large carrot, diced
6 cups water or vegetable broth over medium usage
1/2 teaspoon ground thyme
1/4 teaspoon black pepper
Salt, to taste
Chopped fresh parsley, for garnish, optional
Seasoned croutons, for garnish, optional

Preparation time: Zero minutes Cooking time: 300 minutes

Total time: 300 minutes Yield: Serves 6-8

PREPARATION

Brown the andouille sausage diced in a skillet over medium-high heat, stirring constantly. Put in crock-pot with pea, onion, celery, carrot, water (I use about 4 cups vegetable broth 2 cups water), thyme and pepper.
Cover and cook on high for 4-5 hours or on low for about 7-9 hours, until the peas are tender and mash easily. Mash some of the peas to thicken the soup. Add salt to taste.
Garnish with chopped parsley and / or seasoned croutons, if desired. Serve with freshly baked corn bread, hot buttered biscuits or crusty rolls.
To make the soup on the stove: Combine browned sausage, onion, celery, carrot, and liquid in a large pot or Dutch oven. Carry simmer. Reduce heat, cover and simmer for about 1 1/2 hours, or until peas are tender. Stir frequently and add more broth or water if necessary.