Slow Cooker Split Pea Soup with Chorizo

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I read the previous reviews and reduced the amount of chicken stock to 8 cups; also made the change to NO SODIUM chicken broth (makes a big difference. Added 2 TBSP. of Herbs de Provence. Another reviewer mentioned not knowing whether or not to soak the peas according to the package directions - my opinion is that you should pre-soak the peas. I had to cook the soup on high all day rather than low (if I had pre-soaked the peas. The biggest change I made to the recipe is to use "Better Than Boullion" ham base rather than add sausage. Just add 2 TBSP. to the soup. I used 3 TBSP. per the jar instructions but found it a bit too salty. Otherwise, this is one of the best soups I've ever made or tasted. Another option would be to take part of the soup, put in a separate pot & use the immulsion blender to pulverize it (maybe add a little cream, milk or Half and Half to make it creamier.

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I just put this together. This is my second time making it. I made the following revisions. I decreased the broth to 8 cups. It was too runny with 10. I did use mexican chorizo because I had it in the fridge. I love that flavor, but last time it was too spicy for some of my household. Because it's mexican chorizo I browned it on the stove and then put onto a papertowel to drain the grease. That part was very spicy last time and I had to skim it all off. Hopefully this helps. Very good flavors and worth the effort to get it just the way you want! Next time I'll try spanish chorizo. My son hates ham, so that isn't an option for us.

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I made this soup with jowls instead of sausage & added barley the last 30 minutes of cooking. I had read some reviews saying they would use less stock, but by adding the barley I think it may have compensated because it was perfect.

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I made this in my crock pot and it was so delicious & easy. I used 7 cups of low sodium chicken broth, ham hock instead of sausage, and herbs de provence. I removed the ham
hock and shredded the ham for just enough extra flavor. By using the crock pot I had the
whole day to myself, no babysitting!

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This was the first time I ever made split pea soup, I always thought I wasn't a fan of it but my husband always orders it in restaurants. I made it this week and followed Robin's recipe exactly. It was fabulous, absolutely amazing, and totally changed my perception of split pea soup. This one will be going into our regular rotation as it was a big hit at the dinner table and super easy to make with inexpensive ingredients.

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Made this and it was easy. Used Aidells Cajun style andouille, just one link since the flavor is strong. Very good and easy. Added only 7 cups water and 1 cup white wine. Also added two tablespoons Herbs de Provence. Turned out perfect.

Agree with other poster...there are two types of chorizo, Mexican is more like regular sausage and Spanish is a hard pre-cooked like pepperoni.

You want to use the Spanish style here. If you do not have access to it, use the andouille or pepperoni.

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This soup is very tasty, I made it as per recipe with cooked chorizo and it was so easy and quick to make.
It's definately going to be made over and over again in our household.
Very nice with fresh crusty bread.

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It seems a few reviewers are confused about the chorizo. If you buy raw (sometimes called "Mexican" or "fresh" chorizo, it needs to be removed from its casing(s and browned. I believe the recipe intends for Spanish chorizo to be used. It is fully cooked, and would need only to be chopped and added to the slow cooker as directed. Nice recipe either way.

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It was really delicious!!! I used ham instead of the sausage. Also when I read the reviews many said the soup was too watery so I only used about 8 instead of the 10 cups... I came out perfectly... My family loved it! Thank You!!!!

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This was very easy to make and good. i should have read the below review regarding the chicken stock. I used 10cups way too much. Next time will use at least 6 or 8 cups of chicken stock, and try a ham hock in place of the chorizo.