Confetti Split Pea and Smoked Sausage Soup

• 1 12 lbs smoked sausage, cut into 1/2-inch rounds
• 1 large onion, finely chopped
• 3 medium carrots, finely chopped
• 3 stalks celery, with leaves, finely chopped
• 2 teaspoons dried thyme
• 1 12 cups dried split peas
• 12 cup dried yellow split peas
• 14 cup dried red lentils
• 8 cups chicken broth or 8 cups vegetable broth
• salt
• fresh ground black pepper

1. Cook the sausage in a large skillet over high heat.
2. Render the fat and remove all but 2 tablespoons from the skillet.
3. Add in the onion, carrots, celery, and thyme; saute until the vegetables are softened, about 3 minutes.
4. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
5. Add the remaining ingredients, except salt and pepper, and stir to combine.
6. Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, until the peas have split and the soup is thick.
7. Check the soup several times during cooking to make sure there is enough broth and the soup is not sticking to the pan.
8. Season with salt and pepper to taste before serving.

sausage, onion, carrots, stalks celery, thyme, peas, peas, red lentils, chicken broth, salt, fresh ground black pepper

Taken from www.food.com/recipe/confetti-split-pea-and-smoked-sausage-soup-452630 (may not work)