Ingredients
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4 cups low-sodium chicken broth
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4 cups water
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1 pound Yukon Gold potatoes, diced
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2 cups yellow split peas
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1 large onion, diced
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2 large carrots, sliced
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6 cloves garlic, finely chopped
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1 tablespoon paprika
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2 teaspoons dried oregano
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¾ teaspoon salt, divided
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1 pound fresh chorizo
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½ teaspoon ground pepper
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¼ cup Microgreens or sprouts for garnish
Directions
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Combine broth, water, potatoes, split peas, onion, carrots, garlic, paprika, oregano and 1/2 teaspoon salt in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours.
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A few minutes before serving, remove chorizo from its casing and crumble into a large skillet. Cook over medium heat, stirring and crumbling with a spoon, until cooked through, 3 to 5 minutes. Stir the chorizo into the soup along with pepper and the remaining 1/4 teaspoon salt. Garnish with microgreens (or sprouts), if desired.
