Print

Mexican Split Pea Soup

Course Soups
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free, Vegetarian
Nutrition 1/2 cup serving, 300 calories or less, 7g+ fiber, 7g+ protein
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6 servings

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 tsps cumin ground
  • 2 tsps oregano dried
  • 1 cup split peas, green (or yellow) dried; rinsed
  • 1 quart water
  • 1 4-ounce can green chilies chopped
  • 1 14 ½ ounce can tomatoes whole or dried
  • 1 10-ounce box corn, kernels, frozen or 1 15-ounce can corn, drained
  • 1 large bell pepper green; seeded and chopped
  • salt to taste
  • 1 cup cheddar cheese or Monterey Jack cheese; shredded (optional)
  • red pepper flakes (optional)

Instructions

  1. 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.
  2. 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.
  3. Add tomatoes, corn, and bell pepper and simmer another 15 to 20 minutes. Add salt to taste.
  4. Sprinkle each serving with shredded cheese and crushed red pepper, if desired.

Recipe Notes

A generous sprinkling of cheese and a dash of red pepper bring out the best in this soup.