Slow cooker split pea soup with chorizo
Spicy Spanish chorizo gives this warming soup a tongue-tingling edge.
Ingredients
Method
1) Combine all of the ingredients in a slow cooker. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
2) Remove the bay leaves and season to taste with salt and black pepper before serving.
Rate this recipe
Overall Rating:
4.30
(10)
