Split Pea Soup with Chorizo
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.
To make ahead: Refrigerate for up to 3 days.
Equipment: 5 - to 6- quart slow cooker
3 starch, 1/2 vegetable, 1 1/2 lean protein, 1 high fat protein, 1 1/2 fat