Yellow Pea Soup

• 1 (16 ounce) bag dried split yellow peas, rinsed, sorted
• 1 quart water
• 1 (10 1/2 ounce) can condensed chicken broth
• 1 cup julienne-cut carrot (2x1/8x1/8-inch)
• 6 ounces chorizo sausage, casing removed, cut into 1/4-inch slices
• 14 teaspoon salt
• 14 teaspoon pepper
• 12 cup sliced green onion
• 1 (11 ounce) can mexicorn (red and green peppers)

1. In 3-1/2 to 4-quart slow cooker, combine all ingredients except onions and corn; stir gently to mix.
2. Cover; cook on Low setting 7 to 9 hours or until peas are soft.
3. Stir in onions and corn.
4. Cover; cook 30 minutes longer or until corn is thoroughly heated.

yellow peas, water, condensed chicken broth, juliennecut carrot, chorizo sausage, salt, pepper, green onion, mexicorn

Taken from www.food.com/recipe/yellow-pea-soup-163013 (may not work)