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)
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  1. 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.
  2. 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.
  3. Add tomatoes, corn, and bell pepper (or jalapeno) and simmer another 15 to 20 minutes. Add salt.
  4. 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 377 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 35mg 12%
Sodium 600mg 25%
Potassium 639mg 18%
Total Carbohydrates 44g 15%
Dietary Fiber 12g 48%
Sugars 9g
Protein 20g 40%
Vitamin A 1%
Vitamin C 12%
Vitamin D0%
Calcium 3%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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