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Split Pea Soup with Chorizo
Split Pea Soup with Chorizo
0 Reviews
From: EatingWell Magazine, September/October 2017
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.
- By: Carolyn Malcoun EatingWell Food Features Editor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 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
- Microgreens or sprouts for garnish (optional)
Preparation
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Prep
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Ready In
- Combine broth, water, potatoes, split peas, onion, carrots, garlic, paprika, oregano and ½ 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 ¼ teaspoon salt. Garnish with microgreens (or sprouts), if desired.
- To make ahead: Refrigerate for up to 3 days.
- Equipment: 5 - to 6- quart slow cooker
- Serving size: 1¾ cups
- Per serving: 503 calories; 24 g fat(7 g sat); 15 g fiber; 50 g carbohydrates; 23 g protein; 13 mcg folate; 40 mg cholesterol; 4 g sugars; 0 g added sugars; 4,162 IU vitamin A; 7 mg vitamin C; 48 mg calcium; 4 mg iron; 513 mg sodium; 901 mg potassium
- Nutrition Bonus: Vitamin A (83% daily value), Iron (22% dv)
- Carbohydrate Servings: 3½
- Exchanges: 3 starch, ½ vegetable, 1½ lean protein, 1 high fat protein, 1½ fat
