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Mexican Split Pea Soup

Mexican Split Pea Soup

Soups

Course

Difficulty

Easy

Pulse Type

Dry Peas

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

55 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

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

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