Split Pea Soup with Roasted Chili Peppers

Split pea soup is the ultimate winter meal, whether you want to serve it for lunch, dinner, a side dish or a snack throughout the day. It is very hearty and healthy, sure to warm you up in the cold and stick to your bones. Of course we like ours spicy, but as with any chili pepper dish, you can control the level of heat with your choice of chili peppers. The great thing about this recipe is that you can toss it into a slow cooker/crock pot and let it go! We love how the smells fill the house.

Ingredients

• 10 ounces dried split peas
• 4 jalapeno peppers, sliced (or peppers of your choice)
• 3 cups water
• 2 pounds tomatoes, peeled
• 1 pound Italian sausage
• 1 tablespoon minced garlic
• 1 teaspoon olive oil

Cooking Directions

1. Heat a slow cooker to medium.
2. Thoroughly rinse peas and add to slow cooker with water and tomatoes.
3. Heat a sauté pan to medium and cook sausage about 10 minutes, or until cooked through completely. Break up large chunks and add to the slow cooker.
4. To pan, add olive oil, garlic and jalapeno peppers. Sauté about 5 minutes and add to slow cooker.
5. Cover and cook about 4 hours, or until peas absorb the moisture.
6. Mix and serve!

NOTE: If the soup is too thick, you can easily add in more water.

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