Every Sunday I make split pea soup in the crock pot. It’s simple, healthy and it tastes amazing. It took me a very long time to find a recipe I liked because most split pea soups require soaking the peas overnight, which I think is too much work. Other recipes call for ham or ham hocks, which I don’t like because of the salt content. My recipe is an organic split pea hybrid that cuts out soaking time and excess salt by using skinless turkey sausage.
Split Pea Soup before spending 6 hours cooking!
This recipe makes enough for Sunday dinner and for Mr. MVP to have lunch four days during the week.
Simple Split Pea Soup
Ingredients
- 1 pound organic dried split peas, rinsed and sorted
- 7 cups organic low sodium chicken broth
- 1 pound skinless turkey sausage, sliced
- 3 large carrots, chopped
- 2 or 3 stalks of celery, chopped
- 3 medium potatoes, peeled and chopped
- 3 cloves of fresh garlic, minced
- ½ teaspoon dried oregano
- 2 bay leaves
- 1 small onion, chopped
Directions
In a 5-quart slow cooker with a crock pot liner for easy clean up, combine split peas, broth, sausage, carrot, celery, potatoes, garlic, oregano, bay leaves, and onion. Stir to combine.
Cover, and cook on high for 6 hours. Remove bay leaves and stir to combine. The peas will thicken the broth automatically, like magic! Store leftovers in the fridge for up to 7 days.
About The Author
Nicole
Member of Team VP, knitter and Mama to Blue and Franks. Life, is bloody good.
