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Mexican Split Pea Soup

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Mexican Split Pea Soup
Ingredients Needed For Mexican Split Pea Soup
* 2 tablespoons vegetable oil
* 1 large Onion, chopped
* 4 cloves garlic, minced
* 2 tablespoons ground cumin
* 2 teaspoons dried oregano
* 1 cup dry C&F green or yellow split Peas, rinsed
* 1 quart water
* 1 4-ounce can chopped green chilies
* 1 14 1/2-ounce can whole or diced tomatoes
* 1 10-ounce box frozen corn kernels or 1 15-ounce can corn, drained
* 1 large green bell pepper, seeded and chopped
* salt, to taste
* 1 cup shredded Cheddar or Monterey jack Cheese (optional)
* crushed red pepper (optional)

Directions To Prepare Mexican Split Pea Soup
*In a large saucepan or Dutch oven over medium-high heat, cook Onion in oil until tender, stirring frequently, about 5 minutes.
*Add garlic and cook 2 minutes longer.
*Add cumin and cook, stirring, for 1 minute.
*Add oregano and split Peas, stir to coat Peas with oil, then add water and chilies.
* Heat to boiling, then reduce heat, cover, and simmer 35 to 45 minutes, or until Peas are just tender.
*Add tomatoes, corn, and bell pepper, and simmer another 15 to 20 minutes.
*Add salt to taste.
*Sprinkle each serving with shredded Cheese and crushed red pepper, if desired.

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Sunday, December 17, 2017, 2:00 am

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