For this easy slow-cooker split pea soup, look for raw smoky, spicy chorizo.
If you’re able to’t find raw chorizo, Italian sausage or merguez makes a fine substitute.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
