1 pound green split peas
10 cups reduced-sodium chicken broth
1/2 pound diced chorizo or andouille sausage
1 1/2 cups diced carrot
1 cup diced shallot
1 cup diced celery
2 cloves garlic, minced
2 bay leaves
Salt and freshly ground black pepper
Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving.
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