Mexican Split Pea Soup
yield: 6
total time: 55 minutes
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 cup yellow split peas or dry green, rinsed
- 1 quart water
- 4 ounces chopped green chilies
- 14 1/2 ounces dried tomatoes or whole
- 10 ounces 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 cheese optional
- crushed red pepper optional
Nutrition
- Calories : 470 calories
- Carbohydrate : 74 grams
- Cholesterol : 20 milligrams
- Fat : 14 grams
- Fiber : 19 grams
- Protein : 25 grams
- SaturatedFat : 4.5 grams
- Sodium : 1700 milligrams
- Sugar : 32 grams
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