Saturday, September 27, 2008
Chipotle Split-Pea Soup
by Penny Rich
When the evenings begin to get cooler, warm soup is just right for a main meal. The kids also love this soup after a long day of school and outdoor sports. Serve with a loaf of crusty bread.
1 tablespoon olive oil
1 large onion, chopped*
3-4 cloves garlic, minced *
3 cups yellow split peas, picked over and rinsed
8 cups vegetable stock
5 carrots, sliced*
2 teaspoons dried, ground chipotle pepper
1 1/2 teaspoons dried oregano
1 14-ounce can diced tomatoes, fire roasted
Salt and ground black pepper, to taste
In a large soup pot, sauté the onion in the olive until translucent. Add the garlic and cook one more minute. Add the rinsed split peas and vegetable stock and cook covered for 30 minutes. Add the rest of the ingredients and cook until the peas are tender and begin to break apart about 1 hour.
1 cup is about 260 Calories and 17grams of Fiber