| 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"
<Dawn.Baumbach@COMPAQ.com> on Nov 24, 1997
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