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
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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.

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  • 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; 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.
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