Feb 21, 2012

Spanish-Style Split Pea Soup

Spanish-Style Split Pea Soup

Now there’s the ultimate Dutch split pea soup. C’mon, you can’t disagree with that!

Not many of my soups can compete with that one. Almost none, really, besides my grandma’s beef, tomato, vegetables, and noodle soup of course. Promised to publish that recipe as well pretty soon.

Here’s a really good runner-up, though—a Spanish-style slow cooker soup that gets its zing from chorizo: a traditional Spanish pork sausage. I added vegetables, but kept it basic from thereon. Pure flavors.

Just put everything in your slow-cooker. Now go shopping, and see what the house smells like once you come home.

 

Ingredients:

1 1/2 cup split peas (rinsed well)
9 oz mixed soup vegetables (will explain below)
1 large onion
9 oz cured chorizo
1 beef bouillon cube
4 cups water
2 tbsp olive oil
2 garlic cloves
2 bay leaves
1 tsp sweet paprika powder
salt & pepper
celery leaves for garnish
 

Directions:

Remove the thin paper casing. I forgot it once. It wasn’t pretty. Cut the chorizo in 1/2″ thick slices.
Spanish-Style Split Pea Soup

I got a bit lazy and bought pre-sliced soup vegetables. Thinly sliced carrot, white cabbage, leeks, and coarsely chopped celery leaves.
Spanish-Style Split Pea Soup

Coarsely chop the onion and grate the garlic.
Spanish-Style Split Pea Soup

I never soak my split peas but don’t let me keep you from doing just that. Rinse them well.
Spanish-Style Split Pea Soup

Heat the oil and cook the chorizo for a minute or 6 over low heat. Flip once. Transfer them to a plate.
Spanish-Style Split Pea Soup

Now I’m all for using fat, but this is taking it too far. Way too far. Might want to prevent angioplasty and drain some of it.
Spanish-Style Split Pea Soup

Sauté the vegetables, onion, and garlic for a minute or three.
Spanish-Style Split Pea Soup

Add the peas and paprika powder. Smokey paprika powder also works really well!
Spanish-Style Split Pea Soup

Put the chorizo back in.
Spanish-Style Split Pea Soup

Pour in 4 cups water. You can always add some more later.
Spanish-Style Split Pea Soup

Stir well.
Spanish-Style Split Pea Soup

Add the bouillon cube (or use real stock), the bay leaves and 1/2 a tsp salt and pepper to taste.
Spanish-Style Split Pea Soup

Transfer the pot to the slow cooker and pop the lid on.
Spanish-Style Split Pea Soup

 
Settle in for a long wait: 7 to 8 hours on slow. Can’t wait that long? No problem. Just cook the soup on your stove top and simmer for at least an hour. Until the peas are very tender.
 

Halfway through the cooking process.
Spanish-Style Split Pea Soup

 
Adjust the seasoning when needed and don’t forget to discard the bay leaves.
 

Serve with lightly buttered whole wheat bread. Fue muy delicioso!
Spanish-Style Split Pea Soup

Spanish-Style Split Pea Soup
Ingredients
    1 1/2 cup split peas (rinsed well)
    9 oz mixed soup vegetables (will explain below)
    1 large onion
    9 oz cured chorizo
    1 beef bouillon cube
    2 garlic cloves
    2 bay leaves
    4 cups water
    2 tbsp olive oil
    1 tsp sweet paprika powder
    salt & pepper
    celery leaves for garnish

Directions
    Remove the thin paper casing and cut the chorizo in 1/2″ thick slices. My mixed soup vegetables were preslices and were made from equal amounts thinly sliced white cabbage, leeks and carrot with a large handful of chopped celery leaves added to it.

    Coarsely chop the onion and grate the garlic. I never soak my split peas but don’t let me keep you from doing that. Rinse them well. Heat the oil and cook the chorizo for a minute or 6 over low heat. Flip once. Transfer them to a plate and drain some of the fat.

    Sauté the vegetables, onion, and garlic for a minute or three. Add the peas and paprika powder. Smokey paprika powder also works really well! Put the chorizo back in and pour in the water. Season with the bouillon cube (or use real stock), the bay leaves and 1/2 a tsp salt and pepper to taste.

    Transfer the pot to the slow cooker and pop the lid on. 7 to 8 hours on slow. Can’t wait that long? No problem. Just cook the soup on your stove top and simmer for at least an hour. Until the peas are very tender.

    Adjust the seasoning when needed and don’t forget to discard the bay leaves. Garnish with coarsely chopped celery leaves.

Meal type: lunch, soup
Servings: 4
Copyright: © kayotickitchen.com

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    8 Comments »

    1. 1

      Oh, yummy!  Thanks, I am always in the market for a new soup recipe.  No slow cooker so thanks for the regular cooking remarks too.  :)

      Kait on Feb 21, 2012 @ 9:59 pm Reply
    2. 2

      How I wish I could buy a packet of veggies like that here, already cut and ready to go. Definitely trying this recipe! Yum.

      Abigail (aka Mamatouille) on Feb 21, 2012 @ 10:31 pm Reply
    3. 3

      Love make and wait meals!  Wish I had a bowlful of that right now!

      Rhonda on Feb 22, 2012 @ 1:07 am Reply
    4. 4

      This looks interesting. Not sure if my family will accept this anything but blasphemy, but I figure it is worth a try! Small note: there is no garlic or bay leaves in your list of ingredients.

      Ilse on Feb 22, 2012 @ 9:34 pm Reply
    5. 5

      I made this soup yesterday. It was deIicious.  Simmering time was an hour and 15 minutes.

      Stijnie on Mar 11, 2012 @ 3:20 pm Reply
    6. 6

      Hi Kay! It is probably mentioned somewhere on the website, but what slow-cooker do you have?

      Esther on May 11, 2012 @ 7:09 am Reply
    7. 7

      Made this over the weekend and it was FANTASTIC!  Thank you so much!  Couldn’t find cured chorizo here in the States but I used fresh chorizo and removed the casings and crumbled.  Nice bit of spice but not too much.  Loved it!

      Brandi G on Nov 12, 2013 @ 6:57 pm Reply
    8. 8

      Hi there – I want to let you know I’ve made this a few times over the last few months… the latest for a Christmas party with ~50 people attending.   This soup has converted my “I don’t like split pea soup!” wife and it was the-talked-about dish of the party.   You, your blog, and your recipes rock – thanks!!!

      jason on Dec 13, 2013 @ 10:05 pm Reply

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