Slow Cooker Split Pea Soup with Chorizo & Smoked Paprika

1. **Prepare the Vegetables:** Dice the onion, carrots, and celery. Mince the garlic.

2. **Sauté the Chorizo and Vegetables:** Heat the olive oil in a large skillet or pot over medium heat. Add the crumbled chorizo and cook until browned and slightly crispy, about 5-7 minutes. Remove the chorizo from the skillet with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the diced onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. This step adds depth of flavor to the soup.

3. **Combine Ingredients in Slow Cooker:** In the slow cooker, combine the rinsed split peas, sautéed vegetables, cooked chorizo, smoked paprika, dried thyme, chicken broth, and bay leaf.

4. **Season and Cook:** Stir in salt and pepper to taste. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the split peas are very tender and the soup has thickened. Cooking time can vary depending on your slow cooker.

5. **Adjust Consistency (Optional):** If you prefer a smoother soup, you can use an immersion blender to partially blend the soup directly in the slow cooker. Be careful to avoid splashing.

6. **Remove Bay Leaf and Serve:** Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot with crusty bread.