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Split Pea and Sausage Soup

A big bowl of satisfying soup is the perfect antidote to cold weather. Whether for a family meal or an informal get-together, I pull out my tried-and-true soup recipe and simply relax. —Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep: 25 min. Cook: 7 hours
  • Makes
    6 servings (2-1/4 quarts)

Ingredients

  • 1 pound 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.
Nutrition Facts
1-1/2 cups: 429 calories, 25g fat (11g saturated fat), 61mg cholesterol, 1267mg sodium, 33g carbohydrate (7g sugars, 10g fiber), 20g protein.

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