An Austrian delicacy. This version calls for cream. Experiment with whichever fat content milk you want. I've found that fat-free milk makes the soup too runny. I'd suggest 2 percent And finally, don't worry about adding the jalapeno and cayenne in the soup. it gives it a kick, but doesn't make it very hot.

Submitted by MICHELLE_391

this is supper easy to throw in a crock and go and its ready in 4 hrs

Submitted by WEAZY_67

Submitted by LINDA_KAY

This version only has 225 calories per serving!

Submitted by EMMJAE

Stolen from Vegetarian Times, January/February 2008

Submitted by MICHELLE_391

Cookbook creator says: This soup has potential. Next time, add a second potato and use veggie broth instead of water.

Submitted by MYSTERYMOTH

YUM! This is slightly spicy, and very nutritious. Warning though - it only has about 8 g protein, but check out all the vitamins!

Submitted by MICHELLE_391

Submitted by MICHELLE_391

From Food for Life

Submitted by KIM2DESIGN

This is one of my favorite soups! Slightly sweet with a kick! The chipotle en adobo peppers can be found at a regular grocery store where the authentic mexican ingredients are. They are in a can and only one pepper is plenty for this whole pot of soup.

Submitted by DANYA007

My mother made the best split pea soup. She'd cook the peas in the pressure cooker with chicken stock, add the other ingredients and cook on the stove for hours. She also added a ham bone and hotdogs.

In an attempt to recreate this soup as a vegetarian meal, I skipped the hotdogs and ham bone (although you could use soy hotdogs) and added liquid smoke instead.

I don't have a pressure cooker, so I opted to use a slow cooker. You might try to do a makeover using vegetable broth instead of water for added flavor.

Submitted by MICHELLE_391

A thick and hearty soup that is creamy without all the cream!!

Submitted by MICHELLE_391