Smoky Split Pea Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- salt and pepper
- 1 ts cumin
- 5 c water (up to 6)
- 2 c green split peas (about 1
- 4 lg carrots; cut into chunks (i
- 2 c coarsely chopped onion
- 2 dried chipotle chiles;
- 1 tb thinly sliced garlic
- 1 cn (15 ounces) crushed
- optional - instant mashed
- Carbohydrate 0.15484 g
- Cholesterol 0 mg
- Fat 0.077945 g
- Fiber 0.03675 g
- Protein 0.062335 g
- Saturated Fat 0.0053725 g
- Serving Size 1 1 Serving (0g)
- Sodium 26.4266666666667 mg
- Sugar 0.11809 g
- Trans Fat 0.011956 g
- Calories 1 calories
*I could not find dried, but I did find a canned version w/the Mexican food at our grocery store - worked just as good. Place 5 cups water in large pot. Add all ingredients except for crushed tomatoes. Stir and cover. Cook on medium low heat 2-3 hours, stirring occasionally. May need to add more water as it is cooking. When peas are done, add in tomatoes. Add in potato flakes if you want a thicker soup. Cook an additional 15-30 minutes and serve. This was so easy and so good. The chiles give it a smoky flavor without the traditional way of adding a ham bone. They also made it a little warm too. I served with french bread. My husband loved it, but the kids didnt seem too interested - my oldest daughter (11) said it looked like baby food, but they did clean their bowls though. I froze leftovers for another meal - it made plenty. Posted to fatfree digest V97 #275 by "Baumbach, Dawn" <Dawn.Baumbach@COMPAQ.com> on Nov 24, 1997
