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Mexican Split Pea Soup
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 cup dry USA green or yellow split peas, rinsed
1 quart water
1 4-ounce can chopped green chilies
1 14 ½ ounce can whole or dried tomatoes
1 10-ounce box frozen corn kernels or 1 15-ounce can corn, drained
1 large green bell pepper, seeded and chopped
Salt to taste
1 cup shredded Cheddar or Monterey Jack cheese (optional)
Crushed Red pepper (optional)
In a large saucepan or Dutch oven over medium-high heat, cook onion in oil until it is tender, stirring frequently, about 5 minutes. Add garlic and cook 2 minutes longer. Add cumin and cook, stirring for 1 minute.
Add oregano and split peas, stir to coat peas with oil, then add water and chilies. Heat to boiling, then reduce heat, cover, and simmer 35 to 45 minutes, or until peas are just tender.
Add tomatoes, corn, and bell pepper and simmer another 15 to 20 minutes. Add salt to taste.
Sprinkle each serving with shredded cheese and crushed red pepper, if desired.
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