A comforting and flavorful split pea soup made effortlessly in a slow cooker, perfect for chilly days.
Chop the onion, carrots, and celery into small pieces.
Uniformly chopping the vegetables ensures even cooking.
Place the split peas at the bottom of the slow cooker, followed by the chopped vegetables.
Layering the peas on the bottom helps them cook evenly.
Add the bay leaf, bouquet garni, salt, and pepper to the slow cooker.
Adjust the seasoning to your taste preference.
Pour the vegetable stock over the ingredients, ensuring everything is submerged.
If needed, add more stock or water to cover the ingredients.
Set the slow cooker to low and cook for 6 hours, or until the peas are tender.
Stir occasionally to prevent sticking.
Slice the sausages and add them to the slow cooker for the last 20 minutes of cooking.
Grill the sausages beforehand for extra flavor.
Remove the bay leaf and bouquet garni before serving.
Taste and adjust the seasoning if necessary.
Serve the soup hot with your favorite bread or crackers.
Garnish with fresh herbs for a vibrant touch.
