Slow cooker split pea soup with chorizo

Spicy Spanish chorizo gives this warming soup a tongue-tingling edge.

  • Preparation Time15 mins
  • Cooking Time300 mins
  • Serves4
  • DifficultyEasy
500g green split peas
2 1/2L reduced-sodium chicken stock
250g diced chorizo or andouille sausage
225g diced carrot
150g diced shallot
150g diced celery
2 cloves garlic, crushed
2 bay leaves
Salt and freshly ground black pepper
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.

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