Crock Pot Yellow Pea Soup with Chorizo
Warm, hearty, and bursting with robust flavors, this Crock Pot Yellow Pea Soup with Chorizo is the ultimate comfort food for chilly days. Featuring protein-packed yellow split peas, smoky chorizo sausage, and an aromatic medley of garlic, onions, and smoked paprika, this slow-cooked soup is both satisfying and deeply flavorful. The long, gentle cooking process allows the ingredients to meld together beautifully, creating a rich, velvety texture. Perfectly seasoned and packed with nutrient-rich vegetables like carrots and celery, this soup is a wholesome, one-pot meal that’s as easy as it is delicious. Serve it piping hot, garnished with fresh parsley, alongside crusty bread for a cozy dinner that’s sure to impress. Ideal for meal prep, this recipe serves six and is easily adaptable, making it a versatile choice for family meals or entertaining.
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Recipe Information
Ingredients
- 2 cups Dried yellow split peas
- 8 ounces Chorizo sausage
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 leaf Bay leaf
- 1 teaspoon Thyme leaves, fresh or dried
- 1 teaspoon Smoked paprika
- 6 cups Chicken or vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the yellow split peas thoroughly under cold running water and set aside.
Heat the olive oil in a skillet over medium heat. Add the chorizo sausage (diced or sliced) and cook for 3-4 minutes until lightly browned. Remove from heat and set aside.
In the crock pot, combine the rinsed yellow split peas, diced carrots, diced celery, diced onion, minced garlic, bay leaf, thyme, and smoked paprika.
Pour in the chicken or vegetable stock and stir gently to combine all the ingredients.
Add the browned chorizo to the crock pot, distributing it evenly throughout the soup mixture.
Season the mixture with salt and black pepper. Give it another quick stir to incorporate the seasoning.
Cover the crock pot with the lid and set it to cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the peas are tender and the soup has thickened.
Once the soup is cooked, taste and adjust seasoning as needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot with crusty bread for a complete meal.
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 11877 mg | 516% | |
| Total Carbohydrate | 291.7 g | 106% | |
| Dietary Fiber | 109.3 g | 390% | |
| Total Sugars | 48.2 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 5249 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
