How to make it

  • 1. Take the Chorizo out of the casing and fry it up, just a tad.
  • 2. Put the Chorizo and all the other ingredients in a suitable pot and simmer for at least an hour. I use a Crock Pot and leave it cook on low for a spell. When everything’s very tender you’re ready.
  • 3. Let cool a bit, take out the Bay Leaf and then puree with a wand blender. I usually make the soup a little thicker than I want it to start with and adjust that here with some stock or boiling water.
  • Garnish with a sprig of cilantro or parsley and you are ready. May daughter likes a dollop of sour cream on hers and I’ve been known to grate a bit of Parmesan on mine.
  • No, I did not forget the onion. I love onion but do not use it in my pea soup. Try it just once sans onion.

Reviews & Comments 3

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    " It was excellent "
    chef_irish ate it and said...
    This Sounds Amazing - I Do Love A Good Chorizo and I Have Never Used It in Split Pea Soup. So I Will have to Give This A Try Real Soon As Our Weather is Getting Colder :) Great Post As Always Dear One :D Hugs
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  • notyourmomma 6 years ago
    Now, RJ, this is a challenge. I love my hammy oniony split pea soup. As soon as the weather breaks in Florida, I'm going to make a batch of your soup, sans onions and ham. The addition of zucchini, watercress, and chorizo are very intriguing to me. Those flavors sound like they would meld into a flavorful pottage, Man can not live on gazpacho and vichyssoise alone.
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  • 22566 6 years ago
    I wish not to split hairs here...
    Split pea soup was one of my Grandma's favoite kinds of soup.
    With all do respect to you and her.
    I believe that I will stay within the season of a ham hock,or,a meaty hambone for flavoring .
    Other then have placed and are in the soup once again :o)
    Kind Regards
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  • efitobx 6 years ago
    Before you know it winter will be upon us. Always make enough soup to freeze some.
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