Split Pea Soup with Kielbasa (For the Slow Cooker)
This is a hearty, delicious soup that doesn’t require any babysitting once you get it into the slow cooker. This was the perfect soup to make during a recent cold snap. The dense and creamy texture of this soup is so perfect at warming you up!
Most split pea soups require a ham hock or chopped ham to enhance the meaty flavor. I don’t eat ham very often, so I don’t normally have a ham hock available. Polish kielbasa is easy to obtain, and it provides a nice meaty flavor.
🌟NOTE: You will need a slow cooker with at least a 6 quart capacity. Otherwise, you will need a large pot with a lid, and the cooking time will be reduced to 2 to 3 hours.
#Winter #Veggies #Crockpot #ComfortFood
Open in Cookpad AppCooking Instructions
- 1
Gather your ingredients. Wash all the vegetables. Peel the carrots, potatoes, onion and garlic.
- 2
🫛Short version of instructions: 🫛
Slice the veggies and kielbasa, put everything into the slow cooker, and cook on low for 4 to 5 hours.
Keep reading for more details. - 3
Pour the chicken stock into a slow cooker.
- 4
Slice the carrots and celery. You can include the celery leaves. Roughly chop the onion. Transfer all of these to the slow cooker.
- 5
Slice the garlic. I like larger chunks of garlic in my soup, but you can dice it if you prefer. Transfer it to the slow cooker.
- 6
Rinse the peas well and discard any bad ones. Transfer them to the slow cooker.
- 7
Slice the kielbasa, and cut each slice in half. I like to lightly brown the kielbasa in a small amount of oil.
- 8
Transfer the kielbasa to the slow cooker. Add the garlic powder, oregano, bay leaves, and pepper. Stir well, cover, and set the slow cooker to the “Low” setting for 4.5 hours.
- 9
At the end of the cooking time, the soup will not be very thick. Taste it to determine whether it needs additional seasoning. Mine was perfect as is.
Transfer the soup to storage containers and refrigerate.
- 10
The soup will thicken as it cools.
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