Slow Cooker Split Pea Sausage Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Slow Cooker Split Pea Sausage Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Slow Cooker Split Pea Sausage Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound dried split peas
• 10 cups water
• 1 pound smoked sausage of your
• choice, sliced
• 5 cubes chicken bouillon
• 1 1/2 cups chopped carrot
• 1 cup chopped celery
• 2 potatoes, peeled and chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1 onion, chopped

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion

Step 2: Technique & Execution

Cover, and cook on High for 4 to 5 hours

Step 3: Technique & Execution

Remove bay leaves before ladling into bowls.