Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 * Exported from MasterCook * Latin Split Pea Soup with Chipotle Chile and Corn Chips Recipe By :Arthritis Cure Cookbook by Adderly and De Angelis Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups split peas -- sorted and washed 4 cups vegetable stock or water 1 bay leaf 1 teaspoon dried thyme 1 dry chipotle chile -- or 2 teaspoons chile powder (as substitute) 2 stalks celery -- quartered (2-3) 2 carrots -- trimmed and quartered 2 cloves garlic -- peeled 1 onion -- peeled and quartered 1 teaspoons salt -- or more 1/2 teaspoon ground pepper 1 tablespoon extra virgin olive oil or unsalted butter Baked corn chips In a large stock pot, over high heat, add the peas, stock, bay leaf, and thyme. Bring to a boil, covered. Reduce heat to low, and cook until the peas begin to fall apart, about 60 minutes. Stir occasionally. If using dried chipotle, soak it in water for 15 minutes. Remove the stem and seeds, and discard them along with the soaking water. Using a blender or food processor, pulse mince the celery, carrots, garlic, onion, and chipotle. Add the vegetables, salt, and pepper to the simmering soup. Cook another 15 minutes, covered, or until carrots are tender. Using tongs, remove bay leaf and discard. Add oil or butter. For a creamier soup, puree the soup in a blender or food processor, in small batches. As each batch is pureed, pour it into a soup tureen. Adjust consistency with additional stock or water, if a thinner soup is preferred. Serve in a mug or bowl with a side of corn chips. BAKED CORN CHIPS: Place corn tortillas on a baking sheet, and bake at 325F until crispy, about 15 minutes. Break them apart and serve. [Partially hydrogenated oils can increase arthritic inflammation; we recommend the baked ones.] COMMENT: Printed recipe suggested cooking the beans with a meaty ham bone. Description: " Spicy version of split pea soup. " Copyright: " 1998 Affinity Communications Corp " Start to Finish Time: " 1:40 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 377 Calories; 6g Fat (13.2% calories from fat); 21g Protein; 63g Carbohydrate; 20g Dietary Fiber; 2mg Cholesterol; 1471mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 2625 2130706543 0 0 0 0 0 0 0 0 2130706543 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ Kitpath's Riverside, Recipes and Things Mastercook and more at http://home.earthlink.net/~kitpath/ Quote Link to comment Share on other sites More sharing options...
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