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Chicharos / Cuban Split Pea Soup Recipe

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This recipe for Chicharos / Cuban Split Pea Soup, by , is from Family and Food, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elys Mattar


1 pound dried split peas
2 chopped onions
6 mashed garlic cloves
Extra virgin olive oil
1 small chopped chorizo or ham
2 cubed potatoes
1 teaspoon salt
1/4 teaspoon cumin
1/2 teaspoon oregano
Beef stock or water, if you prefer, you can add beef bouillon instead.

Soak split peas overnight. The following day, drain water and put aside.

1. In large pot, brown chorizo and put aside. Add olive oil to pot.

2. Add onions and saute till soft, then add garlic.

3. Add split peas and the rest of ingredients.
Cover with water or stock. Bring to a boil. Lower heat. Cover pot and cook on low till split peas are soft.

Number Of Servings:
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