Slow Cooker Split Pea Sausage Soup

This is a soup I have come up with myself that everyone in my house will eat.

Step: 1

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

Step: 2

Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

Per Serving: 412 calories; protein 23.9g; carbohydrates 50.8g; fat 13.1g; cholesterol 37.3mg; sodium 1492.4mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.