Slow Cooker Split Pea Soup with Chorizo

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I found this to be exceptionally easy to make as long as I pre-plan for slow cooking. But that is the joy of using a slow cooker it does all the work. I ran out of broth, instead used water and the soup was very tasty. I used andouille sausage that gave the flavor a little bit of spice to it. Just need to remember to make this or any other slow cooking while at work. I set it before bedtime and about 2 PM I got a whiff of the soup and it made me hungry. Excellent Soup! Definitely will share this one.

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I really like this recipe with a couple of minor alterations. The recipe calls for 10 cups of chicken broth which is way too much. I made it with 8 cups and still think it was a bit too much. Next time I will start out using 6 and add more as needed. I also added concentrated chicken base in place of salt. I used 1 ham hock in place of the chorizo and it was amazing. The pork was so tender it fell off the bone and was easy to shred.

Definitely a keeper. Very, very easy and super economical.

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This was the best split pea soup I ever had. It was gobbled up! I wonder, the Chorizo I bought said to remove the casing. When I did so, the sausage fell apart. Then I browned in and added it to the crockpot. I was delicious, but I wonder if it is necessary to remove the sausage casing......

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Easy, good, nice fall recipe. I substituted one of those pre-cooked [small] chunks of ham that I cut into pieces instead of the sausage. About 2/3 into the cooking time, however, I noticed that the ham pieces seemed to be drying out a bit, so, in small batches, I pureed/blended the mixture until smooth and returned it to the crock pot. I can't say that was the most aesthetically pleasing dish to me, but the blending worked. Plus, my husband likes smoother split pea soup. I finished off each serving with a splash of half and half--it seemed to make it more velvety smooth and creamy. Separated the leftovers and froze them in individual containers for quick wintertime meals.

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This was ok, the pea soup was good, the vegetables were still firm but soft not disintegrated which was important to me, however I did not care for the chorizo in the soup, the taste was too strong, didn't work to me. It overpowered the unmistakable flavor of split pea soup that I so love.

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Delicious. But definately cook the sausage first and drain the fat before adding to crock pot. I had an inch of grease to skim off, (I used Andoulli Also, I suggest adding the sausage later or it will be cooked to mush. But all in all, a good split pea soup recipe and a lot easier than my old standby.

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I had left over ham so I diced it up and used that instead of the Chorizo. I also used my emersion blender to thicken it up at the end. I will definitely make this again and again!

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Great soup recipe and really easy to make. I found the amount of chicken stock to be perfect. It looks watery right when its done but thickens up really nice. I soaked my peas in the stock overnight to make sure it was super creamy and then blended with a hand blender once it was cooked. Chorizo is an excellent addition and really pumps up the flavor of the soup. This will become a staple in my house!

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This is an easy flavorful soap! Big hit in our house.

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I made this last night and I am pleased with the results. The soup is quite hearty and rich and the flavors work perfectly together. I will make this again without a doubt.

Some notes on the recipe: I used only 8 cups of broth instead of 10 that the recipe called for because some reviewers mentioned with 10 it was rather watery. The consistency with 8 cups was perfect - thick but not too thick. Also, I browned the chorizo. It was not necessary, but I wanted to have the chance to at least remove a bit of the grease from it. Some people have suggested using an emulsion blender to make the soup smooth once it has cooked. That step is not necessary unless you want your split pea soup smooth. I thought it was perfect fine right out of the slow cooker without any further adjustments necessary.