I posted this recipe several years ago. I made it once again over the
weekend, so I thought I'd share w/new subscribers (and old too!!).
Smoky Split Pea Soup
6-8 Servings
1 tablespoon thinly sliced garlic
2 cups coarsely chopped onion
1 teaspoon cumin
2 dried chipotle chiles, seeded and snipped into bits*
5-6 cups water
1 can (15 ounces) crushed tomatoes, undrained
2 cups green split peas (about 1 pound), picked over and rinsed
(I used 1 full pound bag and 1/2 of a pound bag)
4 large 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.
Dawn Baumbach
Houston, Texas
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