Southwestern Split Pea Soup
Southwestern Split Pea Soup is a Southwestern-style twist on classic split pea soup. It typically combines dried split peas with ingredients and seasonings such as:Onion and garlicCarrots, celery, tomatoes, corn, or bell peppersGreen chiles or jalapeñosCumin, chili powder, oregano, and smoked paprikaBroth, sometimes with ham, bacon, or smoked turkeyThe result is a thick, hearty soup with earthy split peas, smoky spices, and mild-to-medium chile heat. Vegetarian versions use vegetable broth and may add black beans; common toppings include cilantro, avocado, lime, cheese, or tortilla strips.
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 carrot diced
- 1 celery stalk diced
- 1 small red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 cup dried yellow split peas or green split peas, rinsed and sorted
- 5 cups chicken broth or vegetable broth
- 1 can (4 ounces) diced green chiles
- ½ cup frozen corn or canned and drained
- ½ cup tomatoes canned or fresh, diced
- ½ teaspoon salt plus more to taste
- Black pepper to taste
- 1 tablespoon lime juice
- 1 cup cooked ham or smoked turkey diced. Optional
Instructions
- Heat the oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Cook for 5–7 minutes, until softened.
- Stir in garlic, cumin, chili powder, and smoked paprika. Cook for 30 seconds.
- Add split peas, broth, green chiles, and optional ham or turkey. Bring to a boil, then reduce the heat. Cover partially and simmer for 45–60 minutes, stirring occasionally, until the peas are tender.
- Stir in corn and tomatoes. Simmer uncovered for another 10 minutes. Add extra broth or water if the soup is too thick.
- Stir in salt, pepper, and lime juice. Taste and adjust the seasoning. Serve with your preferred toppings.
No soaking is required for split peas.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 312kcal (16%)Carbohydrates: 43g (14%)Protein: 21g (42%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 26mg (9%)Sodium: 1740mg (76%)Potassium: 886mg (25%)Fiber: 15g (63%)Sugar: 9g (10%)Vitamin A: 3647IU (73%)Vitamin C: 40mg (48%)Calcium: 67mg (7%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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