What you need:
- 6 c water
- 6 chicken bouillon cubes
- 8 oz smoked sausage
- 16 oz bag dried split peas, rinsed
- 5 medium carrots, sliced
- 2 celery ribs, sliced
- 1 medium onion, chopped
- 1 bay leaf
- 3/4 t marjoram
- 1/8 t black pepper
What you do:
- Slice sausage in half lengthwise, then into 1/4 -1/2 inch pieces.
Place sausage in a skillet and cook until browned.
- Boil water. Add bouillon and heat until dissolved.
- Add all ingredients, including sausage and broth, to a 4 quart
crock-pot and stir. Cook, covered, for 7-8 hours. May add
additional water if needed.