Southwestern Yellow Split Pea Soup
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
posted by SusanV at 10:06 AM
8 Comments:
What a beautiful bowl! The soup looks nice too! :)
Awesome! I love it!!! I love everything about it! Oh! And I am getting into the Eat To Live Book/diet too...I see you tagged it as such! Thanks!
The soup looks great! I've never heard about split peas (or any dried bean) being too old. I'm really concerned about this because I just bought 25 pounds of yellow split peas and 25 pounds of red lentils through our bulk buying club. I know there's no way I can use them up that quickly (there's just 2 of us). I'm thinking it's going to take at least a year.
How long before they get too old?
Oh yummm! This look delicious!!
Ana
That doesn't look TOO yummy. ;-) [I love jalapenos in my pea soup.]
Nice.
Thanks, everyone!
Harmonia, I'g glad to hear you're getting Eat to Live. I hope you find it very informative.
Vivacious, I know that larger beans, such as red beans, get tougher and take longer to cook when they get old. So I'm just assuming that can happen (but to a lesser extent) with split peas and maybe lentils. I've had these for over a year--I bought a bunch when a store went out of business. I think the only effect of aging is that they take longer to cook, and with small beans, that shouldn't be that much longer. It just makes them a little unpredictable.
Karina, my jalapeno plants went crazy this summer, and I have more of them than we can ever eat. You're welcome to come by and get some! ;-)
I had that problem with yellow split peas earlier this summer, and resisted using them again until today. Maybe it was jsut a bad year for them or something? But I took your idea for this soup, and wow, is it good. Used onions, lots of garlic, red peppers, apinach, and sundried tomatoes, then seasoned with chipotle, red pepper flakes, smoked paprika, some bragg's, and lots of onion and garlic powder. It was so good! thanks for the idea.
Thanks for the idea! My husband (a fan of spicy things) said this was the best soup I'd ever made. I just took yellow split peas, a handful of brown rice, an onion, some carrots, some celery, a can of petit diced tomatoes, a can of tomato paste, a can of corn, half a red pepper, a pureed chipotle pepper, chili powder, red pepper flakes, garlic, pepper, cumin, water and salt and boiled it all together, and it was rich, spicy and easy. I bought the yellow split peas on a whim and didn't know what to do with them, but now I think they'll be staples here!
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