Truth be told I'm not a super fan of the basic split pea soup using ham hocks.
Kind of strange since I adore fresh green peas, but sometimes there's just no explaining...lol
This uses yellow peas but the green would work lovely as well, but yellow was all I had in the pantry!
I want to remind you all that's life, sometimes we don't have what's on the ingredient list and it's ok to substitute. Lentils could have filled in here just as easily, or drained canned black beans. Some of my favorite recipes have come to be because I didn't have what I usually use.
My favorite brand of packaged linguica in California is Silva. It has wonderful flavor holds great texture and comes in regular or spicy. You know me, I choose spicy, but both have enough flavor to season this soup perfectly.
I also use leeks in this, and here's a tip...Trader Joes sells them in the freezer section already sliced. I always keep some in my freezer for sauces and soups made easy.
Wait, I have one more tip, I'm on a roll!
Leftover soups, pureed and reheated can make wonderful pasta sauces.
This comes together in 20 minutes max then goes into the slow cooker and you never need to think of it again until dinner time!
Yellow peas and linguica soup
Prep time 15-20 minutes
slow cooker time 4 hrs on high 6 on low
2 Tb Olive oil
3 carrots diced
3 celery stalks diced
1 red bell pepper diced
1 onion diced
1 cup chopped leeks (whites and light green parts only)
22 oz linguica cooked and sliced
1 Tb chopped garlic
16 oz bag of yellow peas
2 Small Yukon gold potatoes diced
6 cups chicken stock + extra if needed to thin out soup a little
Slice linguica and cook over medium high heat, drain let cool and then slice rounds into thirds or any size you'd like in your soup.
Add 2 Tb olive oil to a skillet over medium heat and sauté all vegies and garlic, except the peas & potatoes, just until the onions are translucent. Add this to your slow cooker along with the peas, diced potatoes, linguica and chicken stock. I don't add salt or pepper until the end for this soup because of the chicken stalk and the linguica.
Let go on low for 4 hours or high for 6.
Taste and season with salt and pepper to your liking. If the soup is too thick add a little stock to thin out.