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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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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
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Reviewed on Dec. 21, 2008 by acf7
Great! The best pea soup recipe I have found! I use sodium free bouillon as the ham adds enough salt. I also use 3 cans of green chilies.
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