Mexican-Inspired Split Pea Soup
Cumin, oregano, and canned green chiles boost the flavor of split peas in this hearty soup. If you like heat, use jalapeno instead of bell pepper!
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Serves6 (about 1 cup)
SWAP ScoreWhat's this?
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 teaspoons cumin ground
- 2 teaspoons oregano dried
- 1 cup dry split peas (green or yellow); rinsed
- 4 cups water
- 1 4-ounce can chopped green chiles
- 1 14-ounce can low sodium tomatoes whole or diced
- 1 1/2 cups frozen corn or 1 can corn, drained and rinsed
- 1 large green bell pepper seeded and chopped (or 1 jalapeno, seeded and choped)
- 1 teaspoon salt
- 1 cup shredded cheddar cheese or Monterey Jack cheese (optional)
- red pepper flakes (optional)
Directions
- In a large saucepan or Dutch oven over medium-high heat, cook onion in oil until it is 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 (or jalapeno) and simmer another 15 to 20 minutes. Add salt.
- Sprinkle each serving with shredded cheese and crushed red pepper, if desired.
Recipe Tips
Instead of cheese, try adding a dollop of sour cream or plain yogurt to your bowl and see if you like it!
Nutrition Facts
Mexican-Inspired Split Pea Soup
Amount Per Serving
Calories 314
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 19mg
6%
Sodium 496mg
21%
Potassium 726mg
21%
Total Carbohydrates 40g
13%
Dietary Fiber 12g
48%
Sugars 9g
Protein 15g
30%
Vitamin A
28%
Vitamin C
124%
Vitamin D0%
Calcium
14%
Iron
17%
* Percent Daily Values are based on a 2000 calorie diet.
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