Best Pea Soup With Sausage Crock Pot Recipes

SLOW COOKER SPLIT PEA SAUSAGE SOUP

Steps:

• In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
• Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

SPLIT PEA SOUP WITH SAUSAGE RECIPE

Steps:

• Place sausage, onions and celery in a large stock pot and heat on medium to brown sausage.
• Add split peas, broth, water, carrots and spices. Heat on medium-high heat until boiling.
• Reduce heat to simmer and cover, 2 hours. Stir occasionally.
• Remove bay leaves and discard before serving.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

SPLIT PEA AND SAUSAGE SOUP

Steps:

• Saute the sausage, potato, carrots, celery and onion in butter in a large skillet until vegetables are crisp-tender. Add garlic and oregano; cook 2 minutes longer., Transfer to a 5-qt. slow cooker. Add the peas, bouillon, bay leaf and water. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf.

SLOW-COOKER BLACK-EYED PEA AND SAUSAGE SOUP

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except spinach and marjoram.
• Cover; cook on Low heat setting 8 to 9 hours.
• Stir in spinach and marjoram. Cover; cook on Low heat setting about 15 minutes longer or until spinach is tender.

PEA SOUP WITH SAUSAGE - CROCK POT

Steps:

• Heat small fry pan over medium heat.
• Add sausage, cook 5 to 8 minutes or until browned.
• Drain well.
• Combine sausage and remaining ingredients in slow cooker.
• Cover and cook on low 4 to 5 hours or until peas are tender.
• Turn off heat.
• Remove and discard bay leaf.
• Cover and let stand 15 minutes to thicken.

SLOW COOKER SPLIT PEA SOUP WITH CHORIZO

Steps:

• Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving.

CROCK POT BLACK EYED PEA AND SAUSAGE SOUP

Steps:

• Rinse black eyed peas well in a colander. Pick through to remove any small rocks, bad peas or dirt.
• Pour EIGHT cups chicken stock into 5-quart slow cooker. Save the remaining 2 cups of stock.
• Add all of the remaining ingredients with the exception of the 2 cups of chicken stock.
• Cook on Low for 6 hours. Check peas for desired tenderness. May need to continue to cook for 1 to 2 more hours, depending upon altitude and the power of your crock pot.
• May add chicken stock to achieve desired consistency and when reheating.
• Serve hot with cornbread!

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.