Sunday, September 6

Soup on Sunday: Southwestern Yellow Split-Pea

Susan at the Fat Free Vegan is my go-to-girl for healthy recipes. Vegan or not her recipes are always healthy and super delicious! This main-dish soup is comfort in a bowl!

1 large onion, chopped
3-4 cloves garlic, minced
1 pound yellow split peas (or chana dal)
1-2 teaspoons canned chipotle pepper, minced
7 cups hot water
1 cup sliced carrots
2 teaspoons mild chili powder
1/2 teaspoon cumin
1 1/2 teaspoons Mexican oregano
1 10-ounce can diced tomatoes with green chilies
2 cups fresh or frozen corn kernels
1/2 red bell pepper, chopped (or 1 roasted red pepper)
salt to taste
ground black pepper, to taste
chopped onions, tomatoes, jalapeño pepper for garnish

In a pressure cooker, sauté the onion in a little water until translucent. Add the garlic and cook one more minute. Add the split peas, chipotle, water, carrots, chili powder, cumin, and oregano. Seal the cooker and bring to high pressure. Cook for 9 minutes at high pressure. Remove from heat and allow pressure to come down naturally.

(You can also do this in a regular pot--just cook until the split peas are tender.)

Open the cooker and add all remaining ingredients except garnish. Taste and add additional chipotles, chili powder or other seasonings as needed, and add additional water if it seems too thick. Cook uncovered on low for at least 15 more minutes. Serve in bowls with garnishes on top.

Makes about 8 servings. Each serving (using 1 tsp. salt) provides 258 Calories (kcal); 1g Total Fat; (4% calories from fat); 16g Protein; 49g Carbohydrate; 0mg Cholesterol; 293mg Sodium; 17g Fiber


Debra said...

Ronda~ This looks delicious and it's one of my favorites. Today in Maine it's clear, sunny and cool- perfect for this lovely recipe. As always-thank you for sharing your soup-on-Sunday.

Heather @ what's blooming this week said...

Ronda - now that fall has arrived in Ontario, soup like this is the perfect thing. Like the southwestern take on a classic soup. Another "best".

ALL THE BEST said...

Enjoy Debra and Heather!

Kalee said...

This sounds absolutely delicious! Thank you for sharing and I hope that you have a wonderful day.

pve design said...

This Fall, I am committed to "legumes" - and this recipe will no doubt be a part of my pledge to peas, beans,and other seed pods!

ALL THE BEST said...

That makes two of us Patricia!! We'll have to share recipes.

The Gardener's Eden said...

Thank you Ronda. Cup, bowl, with a thick slice of homemade bread or crisp panini; soup really is the perfect meal. This one looks great!

mary said...

I love all of your recipe postings--still a little hot here in "burning" So. Cal., but when the weather cooperates I will definitely give this one a shot. Have a great week.

for the love of a house said...

I love the South-of-the-border twist on this, sounds delish! I don't think I've ever had yellow split peas (I adore the green), are they differnt in flavor/texture?
Can't wait for the cool Fall days and to start making soup again! Thanks for the recipe, I will definitely make this!

ALL THE BEST said...

For the House of Love I think yellow split peas have a milder flavor, at least in my opinion. Others may think differently, let me know.

Unknown said...

Best to keep this handy as winter will be upon us before we know it. Can't wait to try this.


Chichi and Luxe said...

oh my goodness, my mum made yellow split pea soup last weekend! she actually purees it and adds plenty of lemon juice - that's our greek method!

this looks very tasty :)

Alison Duffy said...

Gets me in the mood for Fall, and that takes effort!! Thanks!