1/2 lb smoked sausage, cut in half lengthwise then cut into 1/2-inch pieces
2 cans (14-oz each) reduced-sodium chicken (or vegetable) broth
1 pkg (16-oz) dried split peas, rinsed
3 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
3/4 tsp dried marjoram leaves
1 bay leaf
Heat a small skillet over medium heat; add the sausage and cook 5 to 8 minutes until browned; drain well.
Combine the sausage and remaining ingredients in a slow cooker or crockpot. Place lid on cooker and cook on low for 4 to 5 hours until the peas are tender.
Turn of the heat and remove the bay leaf.
Return lid to cooker and let stand 15 minutes to thicken.
Yield: 6 servings