Split Pea Soup (Freezer to Crockpot)

I thawed the soup overnight and in the afternoon put it into the crockpot.  One adjustment that needs to be made to the recipe is the cooking time.  I ended up cooking it on high for 6-7 hours.  The low setting on my crockpot was not enough heat to allow the peas to cook and break up to become that creamy split pea soup they are meant to be.  When it is finished cooking you need to give a really good stir to break up the peas and mix them into a creamy soup.  Having made that disclaimer, I have one more tiny one.  The potatoes and carrots are a little softer than I typically care for, but that is due to being in the crockpot all day.  Once again, the ease and convenience of the "set it and forget it" crockpot makes it acceptable to occasionally have softer veggies for me.  I am going to post the original recipe for this soup because it is the way that I usually prepare it and you will end up with firmer potatoes and carrots if you use the stovetop method.  The flavor for either technique is the same, amazing!  I wasn't a fan of split pea soup until this recipe!

Split Pea and Sausage Soup

1 1/2 cups green split peas
6 cups chicken broth
1 clove garlic, minced
3/4 Tbsp. oregano
1/8 tsp. pepper
1 bay leaf
1/2 lb. bulk pork sausage
1 cup chopped carrots
3/4 cup chopped onion
3/4 cup potato, cut into 1/4 inch cubes
1/2 cup chopped celery

   Rinse peas.  In a large saucepan combine split peas, broth, garlic, oregano, pepper and bay leaf.  Bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally. Meanwhile, for the pork sausage into 25 - 1/2 to 3/4 inch balls, place in a 9x13 baking pan and bake at 400 degrees for 10-15 minutes or until no pink remains.  Remove from pan and place on paper towels to drain.  After peas are cooked add carrots, onions, potatoes, celery and sausage balls and stir into the soup.  Reduce heat and cover.  Simmer for 20 minutes.  Uncover and simmer 10-15 more minutes or until vegetables are tender.  Remove bay leaf before serving.