|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Smoky Split Pea Soup |
|
Serves: 6 Print this Recipe2 tablespoons vegetable oil 1 clove garlic, minced 2 cups onions, coarsely chopped 1 teaspoon cumin seed 2 dried chipotle pepper, seeded, chopped 5 cups boiling water 1 15-ounce can crushed tomatoes, 2 cups green split peas, sorted, rinsed 4 large carrots, cut into 1-1/2" chunks Salt to taste Freshly ground black pepper 1/4 cup fresh cilantro, chopped Heat vegetable oil in the cooker. Add the garlic and cook over moderately high heat until lightly browned. Stir in the onion, cumin and chipotles and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the water, tomatoes, split peas and carrots. Lock lid and bring to full pressure over high heat. Adjust heat to maintain pressure and cook 15 minutes. Release pressure naturally. Season the soup with salt and black pepper. If it seems thick, thin it with a little water. Stir in the cilantro just before serving. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Boston Baked Beans Orange Baked Beans Fire Fighter Beans Smoky Split Pea Soup Bean-n-Sausage Supper |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
