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5.0/5 rating (3 votes)

Authors Thoughts

Simple to prepare on top of the stove and even simpler when made in your slow cooker or crock pot, this recipe makes a fabulous, spicy version of split pea soup. If you are not a Chorizo lover, use a ham hock to impart flavor, then remove the hock before pureeing the soup.
  • Ready in: 50 minutes
  • Serves: 6
  • Complexity: medium
  • Origin: Soups


  • 1 pound green split peas
  • 10 cups reduced-sodium chicken broth
  • 1/2 pound diced chorizo (or a small ham hock)
  • 1 yellow onion, cut in quarters and peeled
  • 1 cup diced carrot
  • 1/2 cup diced celery
  • 1 clove garlic
  • 2 bay leaves
  • Salt and freshly ground pepper


  1. Combine all of the ingredients in a large soup pot. Cover the pot and bring the soup to a boil, then reduce the heat to simmer and cook the soup until the peas are tender about 1 hour. Remove the pot from the heat and remove the bay leaves. Using a hand-held immersion blender, or in batches in your food processor, puree the soup until smooth. Adjust the seasoning and serve.
  2. Chef's Note: This soup tastes better the next day, and the day after that, and...
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