Ingredients

1 1/2 pounds cured chorizo (spicy pork sausage, available at Hispanic markets and many supermarkets), sliced thin

1 onion, chopped

1 rib of celery, chopped fine

2 garlic cloves, minced

1 pound split peas, picked over

4 cups chicken broth

4 cups water

1/2 teaspoon dried thyme

1 bay leaf

3 carrots, halved lengthwise and sliced thin crosswise

croutons as an accompaniment

Description

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