Spicy Split Pea Soup Recipe

Spicy Split Pea Soup Recipe photo by Taste of Home

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I like to bake a ham just so I can use the leftover bone to make my split pea soup. After moving to New Mexico a few years ago, I discovered folks here put peppers or chilies in almost everything. So I decided to add some to this soup.

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Spicy Split Pea Soup Recipe

Prep: 10 min. Cook: 2-1/2 hours

Yield: 8-10 Servings

10 150 160

Ingredients

1 package (16 ounces) dried green split peas
6 cups water
1 meaty ham bone or 2 pounds smoked ham hocks
4 chicken bouillon cubes
3 to 5 medium Anaheim peppers, roasted, peeled, seeded and chopped or 2 to 3 cans (4 ounces each) chopped green chilies
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
1 garlic clove, minced
1-1/2 teaspoons dried oregano
1/4 teaspoon pepper
1/8 teaspoon ground cumin

Directions

In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through. Yield: 8-10 servings (about 2-1/2 quarts).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 215 calories, 3 g fat (1 g saturated fat), 11 mg cholesterol, 477 mg sodium, 32 g carbohydrate, 13 g fiber, 15 g protein.

Originally published as Spicy Split Pea Soup in Country August/September 1998, p49