It was a busy weekend with a trip home to Michigan. I picked up the CSA Friday night from Renee and received a really nice chorizo. Since it was thawed, I spent sometime while home looking for a slow-cooker recipe to use it. I figured I could throw it together before I went to bed when I got back to Cleveland. I very quickly ran across this comforting-sounding yellow split pea soup recipe.
Yellow Split Pea Soup with Chorizo
Adapted from: www.food.com/recipe/crock-pot-yellow-pea-soup-with-chorizo-107162
- 1 (16-oz) pkg dried yellow split peas
- 2-1/2 cups homemade vegetable stock*
- 2 medium carrots*, sliced
- 2 cups water
- 1/2 tsp fresh-ground pepper
- 1 tsp salt-free spicy seasoning blend
- 2 small potatoes*, peeled and diced
- 1/2 medium red pepper*, diced
- 2 cups fresh com kernels*
- 8 oz chorizo sausage*
Combine all ingredients in Crockpot. Cover and cook on LOW for 6-8 hours until split peas are cooked.
*CSA ingredients
