Pea soup with sausage

Thought someone might like a nice fall and winter soup to make.

8 ounces smoked sausage or smoked ham cut into 1/2 inch pieces
1 package dried split peas, rinsed (16 ounce bag)
3 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
3/4 teaspoon dried marjoram
1 bay leaf
2 cans reduced-solium chicken broth (14 1/2 ounces each)

Heat small skillet over medium heat, add sausage and cook 5 to 10 minutes or until browned. Drain well. Combine sausage and remaining ingredients in slow cooker, cover and cook on Low 4 to 5 hours or until peas are tender. turn off cooker and remove bay leaf. Cover and let stand 15 minutes to thicken.

We call this one of our favorite comfort foods.