Split Pea Soup with Chorizo
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.
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
Directions
- 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 chorizo from its casing and crumble 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.
