Slow Cooker Split Pea Sausage Soup

Slow Cooker Split Pea Sausage Soup

Dorothy 0

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

Ingredients 5 h 20 m {{adjustedServings}} servings 412 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 1492 mg
  • 60%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
  2. Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.
Tips & Tricks
Slow Cooker Chicken Taco Soup

Making this chicken taco soup is a snap in the slow cooker.

Slow Cooker Zucchini Soup

A hearty soup with Italian sausage and vegetables made in a slow cooker.


  • Note
  • If you do not have a slow cooker, combine all ingredients in a large pot. Simmer over low heat for 2 to 3 hours, stirring often.
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Reviews 403

  1. 542 Ratings


Made this last night in my extra large crock pot. If you follow the recipe exactly it makes a huge amount of soup so be sure to use a big crock pot. Husband loved it! He had three big helpings. Son (9 years old) just thought it was ok but did eat it. I diced the carrots up really small and he didn't even notice them, he hates carrots. When I make this again I will only use 8 cups of water instead of the 10 the recipe calls for. We thought the soup was a little thin and we prefer a thicker version of Split Pea Soup. Otherwise it was very yummy and I will definitely make it again! Diced ham would be good in this soup too!


I made this with 16 oz cubed ham instead of sausage. EXCELLENT! I did make a few other changes after reading reviews though. I used 8 cups of chicken broth instead of the 10 cups of water. I also used fresh minced garlic instead of the garlic powder. I only added about half of the peas in the beginning...I was getting nervous around 3 hours because it didn't seem to be cooking at all! But then about a half hour later it was really going and I added the rest of the peas, and it went for a total of about 5 hours on high. So it came out with a nice thick pea mush with some whole pieces too. I was a little nervous about the lack of a lot of "seasonings and spices" here...but trust the recipe and use a good quality pea and meat and the flavors will really come out where they are supposed to! Hubby says best pea soup yet!


This was really good. The only changes I made were: 2cans of chicken broth, instead of the bouillon cubes, therefore only 7 cups of water. I also added 1/2 lb or cubed ham and used Cajun sausage to add flavor. SDamare, Slidell,LA