I did it, I finished a whole can of chipotle chiles in adobo sauce! I always buy a can, use one or two for a recipe and the rest of it sits in the fridge and rots.
As you can see, I’ve been on a soup kick this week due to the recent rain. I love soup, it’s so easy and almost everything you need ends up in one warm bowl of goodness!
This is from… you guessed it! Melomeals: Vegan For $3.33 A Day vegan food blog. She has so many delicious recipes, I may just cook my way through her whole site!
First off, this soup smells SO GOOD when it’s cooking… the kind of smell where your neighbors peek their heads over the fence and say “What are you cooking? That smells awesome!”. Not only does it smell good, it tastes good too! Plus it’s easy to make, cheap and very healthy (protein & fiber!), what more do you need!
I served this soup with leftover Chickpea Flatbread – cut into pieces and toasted. My hubby ate his flatbread with Southwestern Chipotle Sauce, his new everyday condiment of choice.
Chipotle Split Pea Soup
1 t thyme
1 t basil
1 t tarragon
1 t rosemary
1 large onion, 1.5 cups chopped
8 cloves garlic, minced or 2.5 T
1 medium carrot, chopped
2 medium stalks celery, chopped
1 lb dried split peas
6 -8 c water or vegetable stock
2 bouillon cubes if not using stock
1-3 canned chipotle peppers in adobo chopped
salt/pepper to taste
1 T balsamic vinegar
fresh parsley or cilantro if desired
* In a heavy bottomed soup pot over medium heat add the dried spices,onions and garlic and saute for several minutes.
