Split Pea Soup with Kielbasa

1 large potato, diced (opt.)
3 ribs celery, sliced
3 medium carrots, sliced
1/4 tsp. dried thyme
1 medium onion, chopped
1/2 tsp. dried marjoran
1 (16 oz.) pkg. dried split peas, rinsed and sorted
1 lb. Polish smoked kielbasa,in small cubes
40 oz. chicken stock or broth
2 bay leaves

Place potatoes (if using) on bottom of slow cooker, followed by carrots, celery, onion, peas, kielbasa, spices and broth. Cover and cook on low eight -10 hours or medium six – eight hours, until peas are tender. Serve with fresh baked bread or crackers.

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