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Smoky Split Pea Soup

I posted this recipe several years ago.  I made it once again over the
weekend, so I thought I'd share w/new subscribers (and old too!!).

Smoky Split Pea Soup
6-8 Servings
1 tablespoon thinly sliced garlic
2 cups coarsely chopped onion
1 teaspoon cumin
2 dried chipotle chiles, seeded and snipped into bits*
5-6 cups water
1 can (15 ounces) crushed tomatoes, undrained
2 cups green split peas (about 1 pound), picked over and rinsed  
     (I used 1 full pound bag and 1/2 of a pound bag)
4 large carrots, cut into chunks  
     (I used the small baby carrots already peeled - used a full bag,
and cut into chunks)
salt and pepper
Optional - instant mashed potato flakes

*I could not find dried, but I did find a canned version w/the Mexican
food at our grocery store - worked just as good.

Place 5 cups water in large pot.  Add all ingredients except for crushed
tomatoes.  Stir and cover.  Cook on medium low heat 2-3 hours, stirring
occasionally.  May need to add more water as it is cooking.  When peas
are done, add in tomatoes.  Add in potato flakes if you want a thicker
soup.  Cook an additional 15-30 minutes and serve.  

This was so easy and so good.  The chiles give it a smoky flavor without
the traditional way of adding a ham bone.  They also made it a little
warm too.  I served with french bread.  My husband loved it, but the
kids didn't seem too interested - my oldest daughter (11) said it looked
like baby food, but they did clean their bowls though.  I froze
leftovers for another meal - it made plenty.

Dawn Baumbach
Houston, Texas