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.




Comments: 26
Or cook it with the broth and use the celery and onions in the stuffing and bake the stuffing. (I am one of those people that never stuffs the bird itself but does stuffing seperately).
Or slow cooker chicken and dumplings with cream of chicken soup and the veggies.
My mom made it with hotdogs.
/dies