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)
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.
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
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