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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.

Source: EatingWell Magazine, September/October 2017




Ingredient Checklist


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.

  • 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

Nutrition Facts

1 3/4 cups
503 calories; protein 22.7g; carbohydrates 50.3g; dietary fiber 15.2g; sugars 4g; fat 24.4g; saturated fat 6.7g; cholesterol 39.7mg; vitamin a iu 4162.1IU; vitamin c 7.1mg; folate 12.9mcg; calcium 48.1mg; iron 4.4mg; magnesium 78.8mg; potassium 901.3mg; sodium 512.6mg.

3 starch, 1/2 vegetable, 1 1/2 lean protein, 1 high fat protein, 1 1/2 fat