Ross Mathews' Split Pea Soup


  • 1 Lb Bag of Split Peas
  • Olive Oil
  • 8 Cups Chicken Stock
  • 3 Carrots
  • 1 Yellow Onion
  • 2 Cloves of Garlic
  • 1/2 Tsp Dried Oregano
  • Fresh Thyme
  • 1 Bay Leaf
  • 1/2 Tsp Smoked Paprika
  • 1 Scallion
  • 1 Har Spanish Chorizo Sausage



Sauté chopped onions and carrots in a little bit of olive oil and salt/pepper. Once translucent, add chicken stock and peas (rinsed) and diced garlic. Add oregano, thyme, bay leaf, paprika and whole chorizo. Boil on medium for about an hour. Remove bay leaf. Remove chorizo and let cool. Then dice chorizo return to the soup, setting aside some for garnish. Continue to cook soup until it’s at your desired texture. Add more stock to thin out if needed. Season to taste. Sometimes I add a cube of chicken bouillon. Serve with diced chorizo and sliced scallions on top.