Split Pea Soup with Andouille Sausage

Cooking Instructions

Place Split Peas in a large pot for soup rinse and sort. Add enough chicken stock **(preferably Stock you have made otherwise Stock in a can is good or just water) to cover the peas. Start cooking on a medium to low heat adding the diced carrots and celery tops. In a separate skillet add the Andouille (cut into 1/4 inch slices each slice quartered) and saute until it starts to brown. Remove from the skillet add to the peas. Then add the onions and garlic to the dripping in the skillet and saute until the onions turn translucent. Then add this to the peas and cook slowly for 2 1/2 hours until the peas no longer have shape to them. If you need to add water to thin it otherwise it will be a very thick. Serve. *If you can not get Andouille Sausage experiment with other sausages e.g. smoked sausage. The Andouille will add plenty of spice to the soup if you have ever d it. No need for pepper.