Wednesday, November 5, 2008

Split Pea Sausage Soup

Bob Evans Hot sausage. Almost without fail, if I have a recipe that calls for any type of sausage, I will switch it to Bob Evans Hot sausage. It's the kind that comes in a one pound roll of ground sausage, and the hot variety is in the red package. It adds such good flavor to everything I use it in.

So many years ago when I was looking for a pea soup recipe and found one that called for cut up link sausage of some sort, I used my beloved Bob Evans Hot instead. And for 8+ years now I have never made pea soup any other way. I'm not sure exactly where I got this recipe, only that it was online, so if it looks familiar to anyone please let me know so I can give credit to the original.

Also, a little product rave. I am in love with mini saltine crackers. They are so good and so cute, and they get a cheapy like me to spring for name brand instead of generic (I'll even buy the store brand sausage if I don't have a Bob Evans coupon).

Split Pea and Spicy Sausage Soup
  • 1 16 ounce package dry split peas
  • 10 cups water
  • 1 pound ground sausage
  • 5 chicken bouillon cubes
  • 1 1/2 cups chopped carrot
  • 2 potatoes, peeled and cubed
  • 1/2 teaspoon garlic powder
  • 2 bay leaves
  • 1/2 teaspoon dried oregano
  • 1 onion, chopped

Brown sausage. Combine all ingredients. Cook in a slow cooker on high for 4 to 5 hours, or simmer in a stock pot over low heat for 2 to 3 hours, stirring often.

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