Rehydrate chipotle in a glass dish with enough boiling water to cover.
Sauté onions, carrots, and garlic for a few minutes while you chop potatoes.
Add boiling water, split peas, bouillon, salt, and liquid smoke. Add nooch if using.
Mince chipotle and add to pot, along with the liquid.
Bring to a boil then cover and simmer on low (2 or 3) for 45 min to an hour.
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|Serving Size: 1 Serving (1294g)|
|Recipe Makes: Servings|
|Calories from Fat: 13 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 888mg||31 %|
|Potassium 1291mg||34 %|
|Total Carbohydrate 73.1g||21 %|
|Dietary Fiber 28.8g||115 %|
|Sugars, other 44.3g|
|Protein 28.8g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 408
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