Michael Symon’s Slow Cooker Smoky Split Pea Soup is the perfect dish for a cold winter day!
SLOW COOKER SMOKY SPLIT PEA SOUP
2 tablespoons olive oil
1 small carrot (peeled, sliced)
1 red onion (peeled, finely diced)
1 stalk celery (sliced)
1 1/2 cups split peas (rinsed)
1 clove garlic (peeled, sliced)
1 bay leaf
1 tablespoon fresh thyme leaves
1/4 teaspoon cayenne
6 cups chicken stock
2 pounds smoked kielbasa
Kosher salt and freshly ground black pepper (to taste)
Turn the slow cooker on high and add the olive oil. Add the carrot, onion, and celery and cook the vegetables for about 3 minutes. Season with salt. Add the split peas, garlic, bay leaf, thyme, cayenne and the chicken stock. Season with pepper. Add the kielbasa to the soup and cover with the lid. Cook on high until the peas are tender and skim the foam that rises to the surface, about 6 hours.
Discard the bay leaf. Remove the kielbasa from the soup. When the kielbasa is cool enough to handle, slice it into large chunks.
To Serve: Divide the kielbasa among 8 bowls and ladle the soup on top. Serve with the crusty bread.
Tip: If you prefer this soup to be vegetarian, swap vegetable stock for chicken stock and remove the kielbasa.