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.