Stir the broth, carrots, celery, onion, parsley, garlic, bay leaf, peas and sausage in a 4-quart slow cooker.Cover and cook on HIGH for 4 to 5 hours* or until the vegetables are tender. Remove the bay leaf.Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until almost smooth. Pour the mixture into a 3-quart saucepan. Repeat the blending process twice more with the remaining broth mixture. Cook over medium heat until the mixture is hot and bubbling.
5 cups Swanson® Chicken Broth3 medium carrot, thinly sliced (about 1 1/2 cups)3 stalks celery, thinly sliced (about 1 1/2 cups)1 large red onion, finely chopped (about 1 cup)0.25 cup chopped fresh parsley4 cloves garlic, chopped1 bay leaf2 cups dried yellow split peas6 ounces andouille sausage, diced (about 1 1/2 cups)
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