My absolute favorite slow cooker recipe is actually a soup. A rich, full-bodied split pea soup. Although pea soup can also be made meatless, it's classically prepared with diced ham or a ham hock. Tonight, I can't wait to experiment with a contemporary take on split pea, which uses a different pig product, chorizo. Since the recipe calls for a dice, buy Spanish chorizo.
It's cured and smoked, making it easier to slice, as opposed to the often-uncooked Mexican version. Try something new when you read more.
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
- Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving.
Nutritional information per serving: Calories 294, Total Fat 8g, Saturated Fat 3g, Monounsaturated Fat 3g, Polyunsaturated Fat 1g, Cholesterol 36mg, Sodium 756mg, Carbohydrate 37g, Total Sugar 5g, Fiber 3g, Protein 18g
- Other, Soups/Stews
- North American