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. Source: EatingWell Magazine, September/October 2017

Carolyn Malcoun
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Ingredients

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.

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  • 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.

Tips

To make ahead: Refrigerate for up to 3 days.

Equipment: 5 - to 6- quart slow cooker

Nutrition Facts

503 calories; 24.4 g total fat; 6.7 g saturated fat; 40 mg cholesterol; 513 mg sodium. 901 mg potassium; 50.3 g carbohydrates; 15.2 g fiber; 4 g sugar; 22.7 g protein; 4162 IU vitamin a iu; 7 mg vitamin c; 13 mcg folate; 48 mg calcium; 4 mg iron; 79 mg magnesium;