Split Pea Soup with Chorizo

Split Pea Soup with Chorizo

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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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

  • Prep

  • Ready In

  1. 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.
  2. 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

Nutrition information

  • 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:
  • Exchanges: 3 starch, ½ vegetable, 1½ lean protein, 1 high fat protein, 1½ fat

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