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Slow Cooker Split Pea Sausage Soup

Reviewed: Nov. 14, 2010
I admit that I was a bit leery to "follow the recipe exactly as presented"....concerned about how much flavor there would be--but this soup is GREAT! OK, I couldn't follow it exactly...mostly due to personal preferences or what I had on hand. I substituted 8 cups of chicken stock for the water and bouillon. Added a few more carrots, celery and tatos as hubby loves his veggies. Substituted 8 minced cloves of garlic for the powder. Used left over ham steak from breakfast plus 1lb of smoked sausage. Sprinkled in a little Mrs. Dashes Southwest Chipolte for some zing. Before serving I removed a few cups of soup (along with some veggies--tried not to take the meat) put it into my vita-mix and pureed; adding back to soup to make it a little smoother and thicker....which once cooled it is thick! Next morning I'm making another batch to send back to school with our son. Imagine I'll be making more tonight for freezing. This soup is fabulous. Plenty of flavor! Thank you Dorothy for sharing!
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