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Pea: Smoky Split Pea Soup

Source of Recipe

internet


Recipe Introduction

notes are from original poster

List of Ingredients

1 tb Thinly sliced garlic
2 c Coarsely chopped onion
1 t 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.


Recipe

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. Serves 6

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.