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.

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

Coarsely chop the onion and grate the garlic.

I never soak my split peas but don’t let me keep you from doing just 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.

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.

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.

Pour in 4 cups water. You can always add some more later.

Stir well.

Add 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.

 
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.

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

Serve with lightly buttered whole wheat bread. Fue muy delicioso!