| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 6 | -8 serving | |
INGREDIENTS
| 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 |
INSTRUCTIONS
*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" <[email protected]> on Nov 24, 1997
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