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Split Pea and Sausage Soup

 Split Pea and Sausage Soup
A big bowl of substantial soup is the perfect antidote to cold weather and busy schedules. Whether it’s a weeknight family meal or an informal get-together, I pull out my tried-and-true soup and bread recipes and relax. —Trisha Kruse, Eagle, Idaho
6 ServingsPrep: 25 min. Cook: 7 hours

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

  • 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.
  • 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).