Smoky Split Pea Soup

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Try this Smoky Split Pea Soup recipe, or contribute your own.


5 c Water (up to 6)
2 c Green split peas (about 1
4 lg Carrots; cut into chunks (I
2 c Coarsely chopped onion
2 Dried chipotle chiles;
1 tb Thinly sliced garlic
Salt and pepper
1 cn (15 ounces) crushed
1 ts Cumin
Optional - instant mashed

Original recipe makes 6 -8 serving



*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 didnt 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" on Nov 24, 1997

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