More Soup, Day 13, Quaratine Kitchen

Day 13 and I've got the slow cooker out.  It's a good day to make some soup, possibly for dinner, and then enough to freeze, or give to friends.  We still haven't decided if this is a take-out night.
I had grilled polish sausage for lunch the other day and had leftovers so they are the basis of the soup, along with a mirepoix, a bit of chicken broth, some thyme, and salt and pepper.  You can change this up and use lentils, split peas, or black-eyed peas.  I've made this soup without any meat, or I've made it with bacon, when there hasn't been any sausage to add.  This entire vat of soup can be made for under $5 and will give you at least 8 cups of soup.  Pair that with bread and salad, and you've got a great meal for your family.

Diced polish sausage, onion, celery, carrot, split peas and thyme; ready for broth

Split Pea Soup

Serves 8

2 tablespoons extra virgin olive oil

2 to 3 cups diced polish sausage, kielbasa or bratwurst

1/2 cup finely chopped onion

1/2 cup finely chopped celery

3 medium carrots, finely chopped

1 teaspoon dried thyme

1 pound (16 ounces) dried split peas

6 cups chicken or vegetable broth

salt and pepper

In a Dutch oven, heat the oil, saute the sausage until it begins to color.  Add the onion, celery, carrots, and thyme, and saute until the onion is softened.
Rinse the split peas, and pick over for stones.  Add to the vegetable mixture, and stir in the broth.  

Simmer for 1 1/2 to 2 hours, stirring occasionally to prevent sticking, adding more broth if needed.
Season with salt and pepper and serve warm.
Slow-Cooker Savvy: Saute all the ingredients, transfer to the slow cooker, add the remaining ingredients, and cook on high for 4 hours, or low for 8 hours.

We had the soup with some cornbread; the rest will go in the freezer, and we'll enjoy it another day. 
Stay safe and stay well.