Print

Split Pea Soup, Cuban Style (Sopa de Chicharos)

Ingredients:

  • 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
  • Water
  • 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

Instructions:

  1. Sort the peas and rinse until the water runs clear.
  2. Soak the peas for about 20-30 minutes in a large bowl while you prep the other ingredients.
  3. 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.
  4. Add ham, cumin, oregano, salt and pepper, and sauté for a few more minutes.
  5. Next, drain the water from the peas using a strainer.
  6. Add the drained peas, 6 cups of water, chicken bouillon, cooking wine, and bay leaf to the pot. Bring to a boil.
  7. Reduce heat to low, cover, and simmer for about 45 minutes or until the peas are tender.
  8. Add the calabaza and potato and simmer uncovered for about 25 minutes or until tender.
  9. Remove the bay leaf. If you prefer your soup thinner, you can add water and adjust seasonings as needed.
  10. Enjoy with a side of white rice or top with croutons!