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Mexican Split Pea Soup

Submitted by: | Source: Jenn Tidwell

Mexican Split Pea Soup
2013-03-11 Other
5 17

A classic split pea soup with the addition of traditional Mexican flavors.

  • Servings: 5
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes


1 tsp Olive Oil
12 oz Soyrizo or Chorizo
1 Onion, chopped
2 cloves Garlic, minced
4 cup Vegetable Broth
1 cup Water
1 lb Split Peas
1 tsp Salt
½ tsp Cracked Black Pepper
6 Carrots, peeled and sliced
1 cup Frozen Corn, thawed
⅓ cup Cotija Cheese Crumbles
5 Lime Wedges
5 Sprigs of Cilantro


In a large non-stick pot heat oil over medium and add soyrizo. Using a wooden spoon break it down into crumbles and cook until golden crisp stirring often about 5 to 7 minutes. Remove and set aside. To same pot add onion and garlic and cook another 5 to 7 minutes stirring often.

Add broth, water, split peas, salt, and pepper and bring to a boil. Cover, reduce heat to a low simmer and cook until peas become creamy, about 45 minutes. Add carrots the last 20 minutes of cooking and the corn the last 10 minutes of cooking.

Serve soup topped with crisp soyrizo, cotija crumbles, a lime wedge, and a cilantro sprig.