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Split Pea Soup with Sausage

User Rating 2 Star Rating (1 Review)

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Split pea soup with smoked sausage and chopped celery.

Ingredients:

  • 8 ounces Polish sausage or other smoked sausage, cut in halves lengthwise , then into slices crosswise
  • 1 package (16 ounces) dried split peas, sorted and rinsed
  • 2 to 3 medium carrots, sliced
  • 2 ribs celery, sliced
  • 1/2 cup chopped onion
  • 3/4 teaspoon dried leaf marjoram
  • 1/4 teaspoon leaf thyme
  • 1 small bay leaf
  • 3 1/2 cups chicken broth

Preparation:

Heat small skillet over medium heat. Add sausage and cook for 5 to 8 minutes, until browned. Drain well. Combine sausage and remaining ingredients in slow cooker. Cover and cook on LOW for 7 to 9 hours, or until peas are tender. Turn off heat and let stand for 10 to 15 minutes. Mash slightly to thicken more, if desired. Remove bay leaf before serving.
Makes 6 servings.

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User Reviews

Reviews for this section have been closed.

 2 out of 5
, Member dcstroker

I tried this recipe after using the split pea with ham hocks one and I'm not sure if it is written correctly. The soup with ham hocks calls for 1.5 qts of water whereas the one with sausage only calls for 3.5 cups of chicken broth. After 6 hours on low the peas were dry, the carrots and celery weren't fully cooked and some of the peas had started to burn around the edge of the pot. We ended up adding another 1.5 cups of hot water to make it edible. Did I do something wrong? The recipe for split peas and ham hocks turned out great.

11 out of 11 people found this helpful.

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