Be the first to 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.
Makes 6 servings.
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