WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, November 8, 2013

SPLIT PEA SAUSAGE SOUP

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

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