Free Recipe Smoky Split Pea Soup
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Smoky Split Pea Soup Recipe
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
Smoky Split Pea Soup Preparation
*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 <Dawn.Baumbach@COMPAQ.com> on Nov 24, 1997
Cooking Temperature:
Recipe Serves: 6
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