Cooking Directions

• Stir the broth, carrots, celery, onion, parsley, garlic, bay leaf, peas and sausage in a 4-quart slow cooker.
• Cover and cook on HIGH for 4 to 5 hours* or until the vegetables are tender. Remove the bay leaf.
• Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until almost smooth. Pour the mixture into a 3-quart saucepan. Repeat the blending process twice more with the remaining broth mixture. Cook over medium heat until the mixture is hot and bubbling.

Ingredients

• 5 cups Swanson® Chicken Broth
• 3 medium carrot, thinly sliced (about 1 1/2 cups)
• 3 stalks celery, thinly sliced (about 1 1/2 cups)
• 1 large red onion, finely chopped (about 1 cup)
• 0.25 cup chopped fresh parsley
• 4 cloves garlic, chopped
• 1 bay leaf
• 2 cups dried yellow split peas
• 6 ounces andouille sausage, diced (about 1 1/2 cups)