Recipes from Mexico :: Mexican Soups and Stews
1/2 c. chopped onion
1/4 c. chopped celery
1 or 2 cloves garlic, minced
1 Tbsp. canola (or other vegetable) oil
1 c. split peas
1 quart beef stock, broth, bouillon or water
1 or 2 small hot red peppers
1/2 tsp. oregano
1/2 tsp. ground cumin
1/2 tsp. ground coriander
Fresh cilantro for garnish
In a large saucepan, sauté onion, celery and garlic in oil until tender. About 5 mins. Add peas, stock and seasonings and heat to boiling. Reduce heat to simmer. Cover and simmer until peas are tender, about 1/2 an hour. Remove hot peppers. Garnish with fresh cilantro leaves.
