Monday, November 22, 2010

Chorizo Split Pea Soup

1 package 9 oz. Chorizo Sausage
1 package 16 oz. dried split peas
5 medium carrots, sliced
3 stalks celery, sliced
1 1/2 medium onions, chopped
1 teaspoon dried marjoram
1 pinch of thyme
1 pinch ground black pepper
4 cups low-fat low-salt chicken broth
2 cups water

Brown chorizo and 1/2 of the onion over medium heat. Try to drain off much of the fat.
In crockpot add all other ingredients then stir in browned chorizo and onion.
Cook at LOW for 4 to 5 hours until peas are very tender or even mush.

Turn off crockpot and let stand 15 minutes until thickened. Add freshly ground black pepper before serving.

Optional - serve with sour cream and mango pico de gallo. A dash of lime juice may also be added. Toast is always welcome.

Chorizo can be replaced with other types of sausage or chopped ham or turkey. Other seasonings like garlic can also adjust the recipe.

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