to the top of the page

Northern Pulse Growers Association

  Home  »  Pulse Growers Home »  Food & Health »  


Mexican Split Pea Soup

Printer Friendly

2 T. vegetable oil                                                  
1 4-ounce can chopped green chilies
1 large onion chopped                                     
1-14 ½ ounce diced tomatoes
4 cloves garlic, minced                                 
1–10 ounce box frozen corn kernels
2 tsp. ground cumin                                          
1 large green pepper, seeded and chopped
2 tsp. dried oregano
Salt and pepper to taste
1 c. dry green or yellow split peas
1 c. Cheddar or Monterey Jack cheese
1 quart water
Crushed red pepper (optional)

In a large saucepan 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 tender. Add remaining ingredients except pasta and cheese. Cook until vegetables are tender. Add tomatoes, corn and bell pepper, simmer for 20 minutes. Sprinkle each serving with shredded cheese and crushed red pepper.
Serve with garlic toast or corn bread to finish off your meal!

Nutrition Facts
Serving Size 
Servings Per Container 6
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4