Split Pea Soup with Chorizo
I don’t think I’d ever had split pea soup until this recipe. Probably something to do with the cultural stigma surrounding the Poltergeist movie.
When I made this, Husband said it was the best soup I’ve ever made. Which is something special considering I make A LOT of soups – scratch that – I make A LOT OF GOOD soups. So this has become a staple around here. I even froze a bunch into 2 cup servings.
I can’t take much credit for the recipe though. I pretty much copied it word for word except for a minor tweak. Here‘s the original.
Healthy - This tastes so good you’ll want more then one bowl but you’ll be so full after one bowl that you’ll fight it. One serving (2 cups) has about 500 calories and around 20 grams of fiber; not to mention lots of protein. See stats here.
Cheap - Soups are almost always economical and this is no exception. The chorizo goes a long way. And the peas are super cheap.
Easy - This is another one where you throw it all in and walk away. It can be done in a slow cooker, but since I don’t have one, I do it on the stove in a dutch oven on low.
Ingredients
- 1 pound green split peas
- 10 cups reduced-sodium chicken broth
- 1/2 pound diced chorizo or andouille sausage
- 1 1/2 cups diced carrot
- 1 cup diced shallot
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 bay leaves
- Salt and freshly ground black pepper
Directions
Brown the whole chorizo links in your dutch oven, then chop into bit size pieces. Next add all the other ingredients. Bring to a low boil, reduce to low (barely a simmer if any). Cover and cook 4 to 5 hours, stirring occasionally. Remove bay leaves and season with salt and black pepper before serving. Enjoy!
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