Mexican Split Pea and Sweet Potato Soup
- Number of Servings: 4
Ingredients
1 tbsp olive oil1 white onion, medium size1 tsp dried rosemary2 tbsp chili powder8 cups Imagine Organic vegetable stock1 cup dried green split peas1/2 tsp salt1 sweet potato, large size (~3/4lb)4 cloves garlic1/3 cup minced fresh cilantro leaves2 tbsp fresh-squeeze lime juice
Heat the oil in a stockpot over medium heat and add the onion and rosemary. Saute, stirring almost constantly, for 3 minutes, then add the chili powder. Stir and cook for another minute to toast the chili powder a bit, then add the stock, split peas, and salt. Bring to a simmer over high heat, then reduce the heat to medium and simmer 15 minutes.
Meanwhile, peel the sweet potato and dice it into 1/4-inch pieces. After the soup has simmered for 15 minutes, add the sweet potato and garlic. Bring back to a simmer over medium heat and cook, stirring frequently, 25 to 30 minutes, until the split peas and sweet potato are tender. If needed, you may add more stock a little at a time to keep the soup from getting too thick and sticking to the bottom of the pan. Stir in the cilantro and lime juice and serve very hot.
Number of Servings: 4
Recipe submitted by SparkPeople user CNDNVEGGIE.
Meanwhile, peel the sweet potato and dice it into 1/4-inch pieces. After the soup has simmered for 15 minutes, add the sweet potato and garlic. Bring back to a simmer over medium heat and cook, stirring frequently, 25 to 30 minutes, until the split peas and sweet potato are tender. If needed, you may add more stock a little at a time to keep the soup from getting too thick and sticking to the bottom of the pan. Stir in the cilantro and lime juice and serve very hot.
Number of Servings: 4
Recipe submitted by SparkPeople user CNDNVEGGIE.
Nutritional Info Amount Per Serving
- Calories: 313.6
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 973.7 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 9.0 g
- Protein: 15.6 g
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