What’s for Dinner? Redbook Magazine’s Pea Soup with Chorizo and Spinach

Filed in Gather Food Essential by on September 16, 2009 0 Comments

The original recipe calls for making this with lentils, which I thought I had; turns out they were split peas. Oh well, it was delicious!

2-3 cups chicken broth
1/2 lb split peas
1/2 onion, chopped
1 clove garlic, chopped
1 t ground cumin
pinch cayenne pepper
olive oil
1/2 lb fresh chorizo links, sliced
6 oz bag baby spinach

In a large soup pot or Dutch oven, bring broth, peas, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 30 minutes.

Meanwhile, heat a little oil in a large frying pan over medium heat. Add chorizo and cook til golden brown. Add to soup, along with spinach, and cook 3 to 4 minutes longer, or til chorizo is cooked through and spinach is wilted.

I served the soup with buttermilk cornbread.http://media-files.gather.com/images/d518/d954/d745/d224/d96/f3/full.jpg

About the Author ()

I am a great cook, always looking for recipes and food tips to share. I am also a pit bull rescuer and advocate.

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