Print
ShareThis
Beef Stew in Red Wine
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Savory Pea Soup with Sausage
Cook Time: 4 to 5 hours
Yield: Makes 6 servings
Ingredients:
8
ounces smoked sausage, cut lengthwise into halves, then cut into 1/2-inch pieces
3
medium carrots, sliced
1
package (16 ounces) dried split peas, rinsed and sorted
2
stalks celery, sliced
1
medium onion, chopped
3/4
teaspoon dried marjoram leaves
1
bay leaf
2
cans (14-1/2 ounces each) reduced-sodium chicken broth
Preparation:
1.
Heat medium nonstick skillet over medium heat. Add sausage; cook 5 to 8 minutes or until browned. Drain fat. Combine sausage, peas, carrots, celery, onion, marjoram and bay leaf in slow cooker. Pour broth over mixture.
2.
Cover; cook on LOW 4 to 5 hours or until peas are tender. Remove and discard bay leaf. Cover; let stand 15 minutes to thicken.
This recipe appears in:
Soups
