Southwestern Yellow Split-Pea Soup

Name: Southwestern Yellow Split-Pea Soup
Yield: Number of servings (yield): 8
Ingredients: 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 (mild or hot, depending on taste); 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

Southwestern Yellow Split-Pea Soup was pinched from <a href="http://blog.fatfreevegan.com/2007/10/southwestern-split-pea-soup.html" target="_blank">blog.fatfreevegan.com.</a>

"This main-dish soup is comfort in a bowl! My daughter calls this her “favorite spicy food,” but it doesn’t have to be very spicy. Use the mild type of chili-tomatoes and add chipotle peppers only to taste...."

INGREDIENTS

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1 large onion, chopped

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3-4 cloves garlic, minced

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1 pound yellow split peas (or chana dal)

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1-2 teaspoons canned chipotle pepper, minced

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7 cups hot water

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1 cup sliced carrots

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2 teaspoons mild chili powder

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1/2 teaspoon cumin

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1 1/2 teaspoons Mexican oregano

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1 10-ounce can diced tomatoes with green chilies (mild or hot, depending on taste)

•

2 cups fresh or frozen corn kernels

•

1/2 red bell pepper, chopped (or 1 roasted red pepper)

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salt to taste

•

ground black pepper, to taste

•

chopped onions, tomatoes, jalapeño pepper for garnish

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