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Recipe: Mexican Split Pea Soup — Fo Reals Life

December 24, 2012 December 24, 2012/ Morgan Eccleston

The other day I woke up in the middle of the night to an eerie stillness. I leaned over to look out our glass front door and saw…

SNOW!!!! What?! It never snows this close to Christmas. It didn’t stay for long but it was a fun little treat. It was still really really cold so I decided to make some soup.

(Surprised?)

This soup is warming, perfectly spiced and really filling. It makes a perfect cold winter day lunch.

I’m happy to announce that my child loved this soup. It’s really good with some salsa and olives on top… 

Or if you’re feeling naughty a little avocado on top. Or a lot. My kiddo got a LOT of avocado (she will happily eat a whole one every day!)

Mexican Split Pea Soup

(makes about 9 – 1 cup servings) 

1/2 onion, chopped

1 & 1/2 cups dry split peas

2 chipotles in adobo, chopped (you can find these in the “Ethnic” isle of many stores by the salsas and canned chiles)

7 cups vegetable broth

2 cloves garlic, minced

2 teaspoons cumin powder

1 teaspoon coriander powder

1 14oz can diced tomatoes (fire roasted tomatoes work REALLY well here!)

salt to taste

optional toppings: lime juice, avocado, salsa, chopped tomato, olives, cilantro, corn chips

  • Throw everything into a pot on the stove and bring to a boil. Put on the lid and simmer over low heat for about 90 minutes, or until the split peas are super soft. 
  • Puree with an immersion blender or in batches if you want a smoother soup. 
  • Enjoy!

** You can also cook this in your slow cooker. Cook for 4-6 hours on high or 6-8 hours on low.

Nutritional information per serving

: Serving size: 1 cup 

3 WWPointsPlus, 155 calories

, 1.8g total fat, 0mg cholesterol, 23.1g carbohydrates, 9.4g fiber, 4.6g sugar, 12.5g protein

December 24, 2012/ Morgan Eccleston/