Southwestern Split Pea Soup


I haven’t blogged in so long. Life has been really busy. I’m not getting into the kitchen much. Plus, it’s been so hot this summer, I don’t even want to cook to avoid heating up the house. To make things worse, the hard drive on my computer died and I lost so many pictures, including food pics for future posts. I thought I had backed up my computer this past spring, but that appears to not be the case. I lost a year and a half worth of pictures and documents. Stop what you are doing and back up your hard drive right now. I’ve been spending my extra time trying to compile my pictures from various sources and organize them. I’m not sure if I will ever finish this daunting task.

It is finally starting to cool down here in South Carolina. It was only in the low 80’s today. My hubby is out of town and my youngest son didn’t have a soccer game today so I got to spend some time cooking. I baked some brownies and then started working on this soup.

Southwestern Split Pea Soup

2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
1 jalapeno, seeded and minced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
1 10 oz. can diced tomatoes and green chiles (Rotel)
7 cups vegetable broth
1/2 cup green split peas
1 large Russet potato, peeled and diced
1 cup frozen corn
1 zucchini, chopped
fresh cilantro, chopped

In a soup pot, heat the olive oil over medium-high heat. Add the onion, celery, carrots, and jalapeno. Cook until the vegetables are tender. Add the minced garlic and cook 1 minute longer. Add the cumin, chili powder, coriander, Rotel (including the juices), dried split peas, and vegetable broth. Bring to a simmer and cook for 20 minutes. Add the potato, corn, and zucchini. Cook until the split peas and potato are tender, about another 20 minutes. Season the soup with salt and pepper. Stir in the chopped cilantro and serve.


Split Pea Soup

Split Pea Soup

split-pea-soup-smThis is a yummy vegan soup.    The last time I made it, I added chopped zucchini at the last 10 minutes, but probably won’t add it again….it was good, but the soup just didn’t need it.  I really liked the flavor of the celery salt in the soup.  This soup freezes okay.  It’s nice to have a variety of soups in the freezer for quick lunches or meals.
Split Pea Soup

1 T. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 stalk celery, chopped
1 carrot, shredded
8 cups vegetable broth
1/2 pound split peas, picked through and rinsed
1 medium potato, diced
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
salt & pepper, to taste

In large soup pot, saute onions, garlic, celery and carrots over medium heat until softened.  Add vegetable broth, split peas, and seasonings.  Bring to a simmer and simmer gently for 10 minutes.  Add potatoes ans simmer for 20 to 30 more minutes, or until split peas and veggies are tender.  Adjust seasonings to taste and serve.