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Split Pea Soup

Hearty soup filled with carrots, celery, and onions. Sure to keep you warm during those cold nights.

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8
Author Shola

Ingredients

  • 1 bag of baby carrots or 5 medium carrots;chopped
  • 4 stalks of celery chopped
  • 1 bag of split peas
  • 2-4 chicken bouillon cubes or 4 cups of chicken broth
  • 2 cups of water divided
  • dash garlic powder
  • dash onion powder
  • dash peper
  • dash cayenne peper
  • dash smoked paprika
  • 1 pound Sweet Italian Sausage removed from casing
  • Fresh grated parmesan cheese

Instructions

  1. Boil 6 cups of water

  2. Once water is boiling add chicken bouillion cubes, and stir to dissolve


  3. Once cubes have dissolved, taste and if flavor needs to be adjusted add 1 more cube

  4. Chop celery & carrots into bite size pieces. 

  5. Add chopped veggies to the crock pot, and add the whole bag of peas.

  6. Add 4 cups of the broth and 1 cup of water. Stir until all combined.

  7. Place the crockpot on high and cook for 4 hours or cook on low for 6-8 hours. Check the pot once there are 2 hours remaining and if you need to add more liquid.

  8. As soup is cooking brown remove sausage from casing and brown. Cook until the meat is crumbled and brown. Set aside and let it cool.

  9. Add sausage to the soup during the last 45 mins of cooking, and add any extra broth when needed. Top with freshly shredded parmesan cheese. Enjoy!