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Slow Cooker Kielbasa and Split Pea Soup

Slow Cooker Kielbasa and Split Pea Soup
Slow Cooker Kielbasa and Split Pea Soup
This healthy recipe comes from NDSU Extension Service.


1 clove garlic, minced
¾ tsp. oregano
⅛ tsp. pepper
1 bay leaf
1 c. carrots, sliced
¾ c. potatoes, cubed
¾ c. celery, diced
1½ c. dry split green peas, uncooked
1 (12- to 14-oz.) kielbasa sausage, sliced
1 Tbsp. oil
1 onion, diced
6 c. chicken broth (add at cooking time)


  1. To freeze: Prepare vegetables as directed. Add all ingredients except onion and sausage to a labeled freezer bag. Brown kielbasa sausage and diced onion in 1 tablespoon oil, drain fat and let cool completely before adding to bag.
  2. To cook: Remove from freezer and place in refrigerator overnight to thaw. Pour contents into a slow cooker along with 6 cups chicken broth. Cook on low six to eight hours or high three to four hours.
  3. To serve: Serve with fresh bread

Makes 11 (1-cup) servings. Each serving has 230 calories, 7 g fat, 14 g protein, 26 g carbohydrate, 8 g fiber and 580 mg sodium.

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