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Spicy Split Pea Soup

 Spicy Split Pea Soup
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.
8-10 ServingsPrep: 10 min. Cook: 2-1/2 hours

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).
Nutritional Facts: 1 serving (1 cup) equals 215 calories, 3 g fat (1 g saturated fat), 11 mg cholesterol, 477 mg sodium,

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Spicy Split Pea Soup (continued)

Nutritional Facts: 32 g carbohydrate, 13 g fiber, 15 g protein.