Split Pea and Sausage Soup |
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Prep Time: 25 Minutes Cook Time: 420 Minutes |
Ready In: 445 Minutes Servings: 6 |
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A big bowl of substantial soup is the perfect antidote to cold weather and busy schedules. Whether itâs a weeknight family meal or an informal get-together, I pull out my tried-and-true soup and bread recipes and relax. âTrisha Kruse, Eagle, Idaho Ingredients:
1 pound johnsonville® smoked sausage, sliced |
1 medium potato, peeled and cubed |
2 medium carrots, thinly sliced |
2 celery ribs, thinly sliced |
1 medium onion, chopped |
2 tablespoons butter |
3 garlic cloves, minced |
1/4 teaspoon dried oregano |
1 cup dried green split peas |
2-1/2 teaspoons chicken bouillon granules |
1 bay leaf |
5 cups water |
Directions:
1. Saute the sausage, potato, carrots, celery and onion in butter in a large skillet until vegetables are crisp-tender. Add garlic and oregano; cook 2 minutes longer.
2. Transfer to a 5-qt. slow cooker. Add the peas, bouillon, bay leaf and water. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf. Yield: 6 servings (2-1/4 quarts).
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