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1 lb. split peas, dried
8 cups water
1 lb. turkey smoked sausage (kielbasa), sliced
5 tsp. powdered chicken stock base, or 5 bouillon cubes
1-1/2 cups chopped carrot
1 cup chopped celery
1 cup chopped onion
2 medium potatoes, peeled and chopped
1/2 tsp. garlic powder
1/2 tsp. dried oregano
2 bay leaves, whole

In a 5-quart slow cooker/crockpot, 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.

Poster's Notes:
If you do not have a slow cooker/crockpot, combine all ingredients in a large pot. Simmer over low heat for 2 to 3 hours, stirring often.

I've made this either in a slow cooker/crockpot or just on the stove in a Dutch oven.

Posted by Shari Weiner

Nutritional Info Per Serving: N/A