Mexican Split Pea Soup

Description

Mexican Split Pea Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 large Onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons ground cumin
• 2 teaspoons dried oregano
• 1 cup dry C&F green or yellow split Peas, rinsed
• 1 quart water
• 1 4-ounce can chopped green chilies
• 1 14 1/2-ounce can whole or diced tomatoes
• 1 10-ounce box frozen corn kernels or 1 15-ounce can corn, drained
• 1 large green bell pepper, seeded and chopped
• salt, to taste
• 1 cup shredded Cheddar or Monterey jack Cheese (optional)
• crushed red pepper (optional)

Directions

• In a large saucepan or Dutch oven over medium-high heat, cook Onion in oil until 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.