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:
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
¼ cup microgreens or sprouts for garnish
Directions:
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.
