Monday, October 20, 2008

Crockpot Recipe for Split Pea Soup with Chicken Sausage and Carrots

Split Pea SoupEven if you're one of those people who don't like split pea soup, don't run off until I have a chance to tell you about the new Crockpot or Pressure Cooker Recipes section in the recipe archives. Just take a peek over there on the left sidebar and you'll see it. With so many people wanting to maximize food dollars these days, I'm planning to do more recipes using these two budget-friendly cooking methods. Of course, I just got my new pressure cooker, so there are no pressure cooker recipes yet, but stay tuned. This delicious split pea soup could have been a good pressure cooker candidate, but instead I cooked it in the crockpot all day while I was busy doing other things. I used Roasted Garlic Chicken Sausage, but any type of sausage or leftover ham will work. Every ingredient here is inexpensive, making this soup a budget pleaser as well as a delicious tummy warmer.


I cut the chicken sausage lengthwise into fourths, and then sliced them into small pieces. It's a personal preference, but I prefer soup where the pieces of each ingredient are not too large, so these pieces were about 1/2 inch square.

I browned the sausage in a non-stick pan for a few minutes. This step is not essential, but personally I feel that browning meat adds more flavor when you're cooking soup in a crockpot, and it also removes some of the fat which gets left in the pan.

An ingredient I love for bean soups is this Goya Ham Flavored Concentrate. You can find it in Mexican or Latin American markets, or you can order it at Amazon.com through that link. (Full disclosure, if you buy it at Amazon.com, Kalyn's Kitchen does make a few cents on the dollar.) It's optional, or you can use other types of ham buillon, like the one from Penzeys.

Soup in the crockpot is not overly photogenic, but it's nice to come home to after a long day at work. I'm including this shot to show you how the soup started looking like there was too much liquid, but after cooking the split peas disintegrated into the thick soup you see in the other photos.


Crockpot Split Pea Soup with Chicken Sausage and Carrots
(Makes about 6 servings, recipe created by Kalyn)

Ingredients:
2 cups dried green split peas (do not need soaking)
4 links Aidells Roasted Garlic Chicken Sausage (or use other types of sausage)
1 onion, chopped into small pieces (about 1 cup chopped onion)
2-3 carrots, chopped into small pieces (about 1 1/2 cups chopped carrots)
4 cups chicken stock (I use homemade chicken stock, but canned broth or chicken stock from a carton is fine)
2 cups water
1 packet Goya ham-flavored concentrate (optional, but it does add a lot of flavor
salt and fresh ground pepper to taste

(I used a 5.5 quart crockpot for this recipe, but a slightly smaller size would be fine.)

Instructions:
Cut sausage lengthwise into fourths, then slice the strips into pieces about 1/2 inch square. Brown the sausage in a non-stick pan, stirring occasionally, until sausage pieces are well-browned on all sides, about ten minutes. (I didn't need to add any oil with the Aidell's sausage. If you use a different brand you might need a bit of olive oil.)

Put browned sausage into crockpot, then brown chopped onions in the fat left in the pan from the sausage, about five minutes. (I drained some of the fat before I added the onions to the pan.)

Add browned onions to crockpot, then add split peas, chopped carrots, chicken stock, water, and ham flavor concentrate (if using.) Cover crockpot and cook on high for 4-5 hours or low for 8-10 hours. If I'm home I usually stir once or twice, but it's not essential.

When soup is done, check the consistency to see if you want to add more water. (I added about 2/3 cup more water.) Season to taste with salt and fresh ground black pepper, and serve hot. This soup will keep at least a week in the refrigerator, and it also freezes well.

Printer Friendly Recipe

South Beach Suggestions:
Since this soup includes carrots, it would be a phase two option for the South Beach Diet. Using chicken or turkey sausage also helps keep the soup South Beach Diet friendly.

More Tasty Crockpot Soups with Budget-Friendly Split Peas:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Crockpot Split Pea Soup from A Year of Crockpotting
Crockpot Split Pea Soup from The Crepes of Wrath
Gluten Free Split Pea Soup from Gluten-a-Go-Go
Crockpot Split Pea Soup from Bless Us O Lord
Comfort Me With Split Pea Soup from Forest Street Kitchen

Want even more recipes?

counter customizable free hit

20 comments:

Lydia (The Perfect Pantry) said...

In place of the ham concentrate, I'll use a few plops of smoky barbecue sauce. Gives the same flavor, and a bit of thickness, for those of us who are not ham people. Thanks for the encouragement to get out my slow cooker!

SusanV said...

What a coincidence--I made split pea soup yesterday, in my pressure cooker, and took it to a potluck lunch where it disappeared in a matter of minutes. It really is an inexpensive dish, and using energy saving appliances like the crockpot of pressure cooker make it even more frugal. I'm glad to hear that you're adding a special section just for these recipes!

Susy said...

Looks delicious. I make ham stock from holiday ham bones and then use that, or chicken stock. I'll have to add split peas to my grocery list.

Yokel (TKS) said...

Mmm, a yummy recipe and so cozy for a cold, rainy day. You could also gild the daisy (split peas really don't qualify as lilies, so what?) with a dollop of sour cream sprinkled with smoked paprika...

Tamara at BuzzFood

Kalyn said...

Lydia, great idea to add some extra flavor with barbecue for those who don't eat ham.

SusanV, I'm thinking this will be one of the first things I'll try in my pressure cooker. I Love split pea soup of every type!

Susy, I like to make ham stock too. Only problem, I don't buy ham that often.

Tamara, that sounds good.

MyKitchenInHalfCups said...

No problem Kalyn, I love split pea soup! Now I really want to get back with my slow cooker!

Maria said...

I have been in a soup mood lately!! I need to get out my slow cooker. I always forget about it!

maris said...

This looks really great! I like chicken sausage in soups/stews/sauces.

I love your new header, also!

Kalyn said...

Tanna, me too! I know there are some (misguided) people who don't like it though.

Maria, I'm really going to try using mine more this winter.

Maris, it's my very talented brother Rand who makes the headers. He's a great designer.

Peter M said...

I love split soup so you get no argument from me here.

It's truly a meal.

Pam said...

This is perfect timing, I have never had split pea soup, and I've been wanting to try it.

brii said...

kalyn..the pressure cooker(thank's for the name, I didn't know what the name was in english.) is one of those must-have.
I use it very very often..
thank's for the recipe..I love of all kinds of legumes!
thanks for passing by
have a nice week, and see you soon
bacioniii

health information said...

Wow. this soup looks yummy. Thanks for sharing

Christine said...

Very beautiful soup, Kalyn. I'm not overly fond of split peas, but the rest of your ingredients are calling to me!

Maxime said...

Hey Kalyn,

I just bought everything to make this sometime next week. I was surprised to find the Goya ham flavored concentrate at my Super Walmart. I can't wait to make it.

Rhonda said...

This recipe is delicious! I made it last week with kielbasa rather than chicken sausage, which I couldn't find.
My husband and 10 year old daughter liked it. The 3 year old wasn't completely sold, but that's ok. She helped dump ingredients in the crockpot and stir.
It was so yummy...just like grandma's!

Kalyn said...

Rhonda, so glad you liked it. I'm not surprised this would be a hard sell with a 3 year old! Good to know that kielbasa would work too.

Katie said...

I loved this, Kalyn! I used half brown lentils and half split peas, I really enjoyed the combination. Thanks for another great, easy recipe.

Unknown said...

Could you add barley to this? If yes, with the other ingredients or when their is a hour left to cook?

Kalyn Denny said...

Since I haven't tried it I can't tell you exactly when to add the barley. I don't think it would be done in an hour, and personally I'd probably add it about half way through the cooking time, but that's only a guess. I googled a few recipes and they all seem to add it right at the beginning.

Blogging tips