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.

Tuesday, December 2, 2014


1/2 lb smoked sausage, cut in half lengthwise, then cut into 1/2-inch pieces
3 medium carrots, sliced
1 pkg (1 lb) dried split peas, rinsed and sorted
2 celery ribs, sliced
1 medium onion, chopped
3/4 tsp dried marjoram
1 bay leaf
2 cans (14.5-oz each) reduced-sodium chicken broth

Heat a medium-size nonstick skillet over medium heat; add sausage and cook approximately 5 minutes until browned. Drain.

In a slow cooker, combine the sausage, carrots, peas, celery, onion, marjoram and bay leaf; pour broth over the mixture.

Place lid on cooker and cook on low setting 4 to 5 hours or until the peas are tender.

Remove the bay leaf and discard.

Allow soup to stand for 15 minutes to thicken.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.