Yellow Split Pea Soup With Soyrizo

From Pillsbury Soups and Chili, February 1998. I replaced the chorizo with vegetarian "soyrizo".

• Ready In: 8 hrs
• Serves: 4-6

Ingredients

• 2  cups  yellow split peas, sorted and rinsed
• 4  cups water
• 10 1⁄2 ounces vegetable broth
• 1  cup carrot, cut into 2-inch slices and julienned
• 6  ounces  soy chorizo, cut into 1/4-inch slices
•  salt, to taste
•  white pepper, to taste
• 1⁄2 cup  white onion, diced small
• 1  garlic clove, peeled and minced
• 1 (11 ounce) can  corn mixed with chopped peppers (red and green)

• Garnish

•  green onion, slices
•  fresh cilantro
•  roasted corn kernel

Directions

1. Tip: The first time this was prepared I used fresh corn that I roasted with fresh bell peppers. Substitute roasted corn and bell peppers for the canned corn medley if you wish.
2. In a 4 quart crock pot, combine all the ingredients except for the onion, garlic and corn. Stir to mix well.
3. Cover crock pot and cook on LOW for 6-8 hours or until the split peas are tender.
4. Stir in the onion, garlic and corn. Cover crock pot and cook another 30 minutes. Taste and adjust seasoning before serving.
5. Garnish each serving with the green onion, cilantro and roasted corn.