SPLIT PEA SOUP WITH SAUSAGE

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.

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