For this easy slow-cooker split pea soup, look for raw smoky, spicy chorizo. If you can't find raw chorizo, Italian sausage or merguez makes a fine substitute.
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Split Pea Soup with Chorizo Recipe
- Servings: 8
- Cook Time: 35 minutes
Ingredients
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 pound Yukon Gold potatoes, diced
- 2 cups yellow split peas
- 1 large onion, diced
- 2 large carrots, sliced
- 6 cloves garlic, finely chopped
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- ¾ teaspoon salt, divided
- 1 pound fresh chorizo
- ½ teaspoon ground pepper
- ¼ cup Microgreens or sprouts for garnish
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Instructions
- Combine broth, water, potatoes, split peas, onion, carrots, garlic, paprika, oregano, and 1/2 teaspoon salt in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours.
- A few minutes before serving, remove the chorizo from its casing and crumble it into a large skillet. Cook over medium heat, stirring and crumbling with a spoon until cooked through 3 to 5 minutes. Stir the chorizo into the soup along with pepper and the remaining 1/4 teaspoon salt. Garnish with microgreens (or sprouts), if desired.
Tips
To make ahead: Refrigerate for up to 3 days.Equipment: 5 - to 6- quart slow cooker
Nutrition Facts
Serving Size: 1 3/4 cups
Per Serving: 503 calories; protein 22.7g; carbohydrates 50.3g; dietary fiber 15.2g; sugars 4g; fat 24.4g; saturated fat 6.7g; cholesterol 39.7mg; vitamin a iu 4162.1IU; vitamin c 7.1mg; folate 12.9mcg; calcium 48.1mg; iron 4.4mg; magnesium 78.8mg; potassium 901.3mg; sodium 512.6mg.
Exchanges: 3 starch, 1/2 vegetable, 1 1/2 lean protein, 1 high-fat protein, 1 1/2 fat
