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.

Carolyn Malcoun
Source: EatingWell Magazine, September/October 2017

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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; protein 22.7g 46% DV; carbohydrates 50.3g 16% DV; exchange other carbs 3.5; dietary fiber 15.2g 61% DV; sugars 4g; fat 24.4g 38% DV; saturated fat 6.7g 33% DV; cholesterol 39.7mg 13% DV; vitamin a iu 4162.1IU 83% DV; vitamin c 7.1mg 12% DV; folate 12.9mcg 3% DV; calcium 48.1mg 5% DV; iron 4.4mg 24% DV; magnesium 78.8mg 28% DV; potassium 901.3mg 25% DV; sodium 512.6mg 21% DV.