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Title: Smoky Split Pea Soup Categories: None Yield: 6 -8 serving 1 tb Thinly sliced garlic 2 c Coarsely chopped onion 1 ts Cumin 2 Dried chipotle chiles; -seeded and snipped into -bits* 5 c Water (up to 6) 1 cn (15 ounces) crushed -tomatoes, undrained 2 c Green split peas (about 1 -pound), picked over and -rinsed (I used 1 full pound -bag and 1/2 of a pound bag) 4 lg Carrots; cut into chunks (I -used the small baby carrots -already peeled - used a -full bag, and cut into -chunks) Salt and pepper Optional - instant mashed -potato flakes *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 didn't 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" |