roxanne's slow cooker split pea and sausage soup
Until recently I had only heard of split pea soup with ham, but I wondered why it wouldn't be just as good made with smoked sausage. That is what I did, and it turned out so scrumptious I couldn't believe it!
prep time
20 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
10 serving(s)
Ingredients
- 4 1/2 cups chicken broth
- 2 cups cold water
- 16 - 20 ounces green or yellow split peas, dried
- 1 package smoked sausage, sliced in 1/2 inch pieces
- 2 stalks celery, thinly sliced
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced or cubed
- 3 cloves garlic, minced or 1/2-3/4 tsp garlic powder
- 2 medium bay leaves
- 1/2 teaspoon dried oregano
- 1/2 - 1 tablespoons parsley flakes
How To Make roxanne's slow cooker split pea and sausage soup
-
Step 1Soak peas overnight in cold water if cooking in Crock Pot for 4 hours on high. If cooking for 8 hours on low, there is no need to soak beforehand.
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Step 2Rinse the peas with clean water and drain.
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Step 3Place all ingredients in the slow cooker, leaving parsley until soup is done.
-
Step 4Add salt and pepper to taste.
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Step 5Cover and cook on low for 8 hours or on high for 4 hours. -
Step 6Remove the bay leaf and add parsley. Taste to check seasonings and adjust if needed.
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Step 7Serve with buttered crusty bread and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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