Close
Prep Time:35 minsAdditional Time:3 hrs 25 minsTotal Time:4 hrsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:3 hrs 25 minsTotal Time:4 hrsServings:8Yield:8 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:3 hrs 25 mins
Additional Time:
3 hrs 25 mins
Total Time:4 hrs
Total Time:
4 hrs
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupslow-sodium chicken broth4cupswater1poundYukon Gold potatoes, diced2cupsyellow split peas1largeonion, diced2largecarrots, sliced6clovesgarlic, finely chopped1tablespoonpaprika2teaspoonsdried oregano¾teaspoonsalt, divided1poundfresh chorizo½teaspoonground pepper¼cupMicrogreens or sprouts for garnish
Cook Mode(Keep screen awake)
Ingredients
4cupslow-sodium chicken broth
4cupswater
1poundYukon Gold potatoes, diced
2cupsyellow split peas
1largeonion, diced
2largecarrots, sliced
6clovesgarlic, finely chopped
1tablespoonpaprika
2teaspoonsdried oregano
¾teaspoonsalt, divided
1poundfresh chorizo
½teaspoonground pepper
¼cupMicrogreens or sprouts for garnish
DirectionsCombine 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.TipsTo make ahead: Refrigerate for up to 3 days.Equipment: 5 - to 6- quart slow cookerOriginally appeared: EatingWell Magazine, September/October 2017
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.TipsTo make ahead: Refrigerate for up to 3 days.Equipment: 5 - to 6- quart slow cooker
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.
Tips
To make ahead: Refrigerate for up to 3 days.
Equipment: 5 - to 6- quart slow cooker
Originally appeared: EatingWell Magazine, September/October 2017
Rate ItPrint
Nutrition Facts(per serving)503Calories24gFat50gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
