Split Pea Soup, Cuban Style (Sopa de Chicharos)
- 1 Lb. Dry Green or Yellow Split Peas, Rinsed and Soaked
- 1 Tbsp. Olive Oil
- 1 Cup White Onion, Chopped
- 1 Carrot, Peeled and Diced
- 1 Cup Green Bell Pepper, Diced
- 1 Tsp. Garlic, Minced
- 8oz Smoke Ham, Diced
- ½ Tsp. Ground Cumin
- ½ Tsp. Dried Oregano
- Salt and Pepper
- 1 Packet Chicken Bouillon
- 1/3 Cup Cry Cooking Wine
- 1 Bay Leaf
- Quarter of a Large Calabaza Squash (or about 1 cup), Peeled and Cubed
- 1 Large Russet Potato, Peeled and Cubed
- Sort the peas and rinse until the water runs clear.
- Soak the peas for about 20-30 minutes in a large bowl while you prep the other ingredients.
- In a large pot, heat the oil over medium heat and add the onions, carrots, peppers, and garlic. Cook, stirring frequently, for about 5 minutes or until the vegetables are tender.
- Add ham, cumin, oregano, salt and pepper, and sauté for a few more minutes.
- Next, drain the water from the peas using a strainer.
- Add the drained peas, 6 cups of water, chicken bouillon, cooking wine, and bay leaf to the pot. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 45 minutes or until the peas are tender.
- Add the calabaza and potato and simmer uncovered for about 25 minutes or until tender.
- Remove the bay leaf. If you prefer your soup thinner, you can add water and adjust seasonings as needed.
- Enjoy with a side of white rice or top with croutons!