Ingredients
1
bag (16 oz) dried yellow split peas, rinsed
1
quart (4 cups) water
1
can (10 1/2 oz) condensed chicken broth
1
cup julienne-cut (2x1/8x1/8-inch) carrots
6
oz chorizo sausage, casing removed, cut into 1/4- inch slices
1/4
teaspoon salt
1/4
teaspoon pepper
1/2
cup sliced green onions
1
can (11 oz) whole kernel corn, red and green peppers
Preparation
In 3 1/2 to 4-quart slow cooker, combine all ingredients except onions and corn; stir gently to mix.
Cover; cook on Low setting 7 to 9 hours or until peas are soft.
Stir in onions and corn. Cover; cook 30 minutes longer or until corn is thoroughly heated.
