Jentry gave me the recipe for this tasty soup. James and I went on a great walk today to Double D Meats to pick up the andouille sausage. Mark walked in the door and said, "Wow, it smells good in here!" Sorry for my inability to take an appetizing picture of it. You'll have to trust me that is tastes really good!
1 pound green split peas
10 cups reduced-sodium chicken broth
1/2 pound diced andouille sausage
1 1/2 cups diced carrot
1 cup diced shallot
1 cup diced celery
2 cloves garlic, minced
2 bay leaves
Salt and freshly ground black pepper
Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving.