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.
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.
** 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/