Serve with a green salad and warm French bread spread with herb butter.

1	pkg.	dried yellow split peas, sorted, rinsed (16 oz.)
1	qt.	water (4 cups)
1	can	condensed chicken broth (101/2 oz.)
1	cup	julienne-cut carrots (2 x 1/8 x 1/8
6	oz..	sausage, casing removed, cut into1/4-inch slices
1/4	tsp.	salt
1/4	tsp.	pepper
1/2	cup	sliced green onions
1	can	whole kernel corn with red and green peppers (11 oz.)

1. In 31/2 to 4-quart Crockery Pot, combine all ingredients except onions and corn; stir gently to mix.

2. Cover; cook on low setting for 7 to 9 hours or until peas are soft.

3. Stir in onions and corn.  Cover; cook an additional 30 minutes or until corn is thoroughly heated.

Makes 6 servings (11/2 cups each)