Southwestern Yellow Split Pea Soup with Red Jalapeno Peppers and Scallions
I made a new soup a couple of nights ago, but I’m afraid I don’t have a recipe for you. While the whole family loved it (E. said it was her “favorite spicy food ever” and took the leftovers to school in her thermos) I had trouble with the timing. It may be because my split peas were old, but I had to pressure cook them twice to get them soft enough. I’ll be trying it again soon with a longer initial cooking time and perhaps some newer split peas.
So, I’m sorry–no recipe today. But if you want to give this a try at home, take any old split pea soup recipe, use yellow split peas, and substitute your favorite Southwestern ingredients (think chipotles and chili) for the seasonings. Throw in some vegetables such as corn or squash, and you’ve got a delicious bowl of soup!
Tags: vegan recipes vegetarian cooking food fat-free Eat to Live
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