Slow Cooker Split Pea Soup with Chicken Sausage and Carrots

Ingredients

• 2 cups dried green split peas
• 4 links Aidells Roasted Garlic Chicken Sausage
• 1 onion, chopped into small pieces
• 2-3 carrots, chopped into small pieces
• 4 cups chicken stock
• 2 cups water
• 1 packet Goya Ham Flavored Concentrate
• Salt and fresh ground pepper to taste

Directions

1. Slice the sausage links lengthwise into fourths, then cut those long strips into roughly 1/2 inch pieces. Cook the sausage in a non-stick pan, stirring now and then, until the pieces are deeply browned all over, about 10 minutes. With Aidells Sausage and a Green Pan, oil may not be necessary; with another sausage or pan, add a little olive oil if needed.
2. Transfer the browned sausage to the crockpot. Add the chopped onions to the same pan and cook them in the sausage drippings for about 5 minutes. If there is more fat in the pan than you want, pour some off before the onions go in.
3. Scrape the onions into the crockpot, then add the split peas, chopped carrots, chicken stock, water, and ham flavored concentrate, if you’re using it.
4. Put the lid on the crockpot and cook on high for 4-5 hours or on low for 8-10 hours. If you’re around, you can stir once or twice, but don’t worry if you skip it.
5. Once the split peas have broken down into the soup, take a look at the texture and add more water if you’d like it thinner. About 2/3 cup more water can loosen it nicely.
6. Add salt and freshly ground black pepper to taste, then serve the soup hot. It will keep at least a week in the refrigerator, and it freezes well too.