Yellow Split Pea Soup with Cactus and Hominy

Get ready to embark on a culinary journey to the Southwest with our hearty and flavorful Yellow Split Pea Soup. This Mexican-inspired specialty combines the earthy goodness of yellow split peas with the unique flavors of cactus and hominy. Don’t worry about searching high and low for exotic ingredients; they’re increasingly available in mainstream markets and specialty shops. This recipe is designed to serve a crowd, making it perfect for gatherings or as a comforting meal that can be enjoyed for days. So, let’s dive in and savor the rich Southwestern flavors!

Serves 12

INGREDIENTS:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 carrot, peeled and chopped
• 1 tablespoon dried marjoram or oregano leaves
• 1 teaspoon ground toasted cumin
• 1/2 teaspoon ground coriander
• 1 bay leaf
• 1 pound dried yellow split peas
• 2 quarts vegetable stock or water
• 2 ancho or guajillo chili pods, oven-toasted for 2 minutes at 350°F, seeded, boiled for 5 minutes in a cup of water, and puréed in a blender
• 1 (30-ounce) can hominy corn kernels, drained and rinsed
• 1 small (15-ounce) can cactus (a.k.a. nopalitos), drained and rinsed
• Salt and pepper to taste
• Chopped cilantro for garnish
• Croutons (optional)

INSTRUCTIONS:

1.  Start the Flavor Base Heat the olive oil in a large soup pot over medium heat for about a minute. Add the chopped onion, celery, and carrot. Sauté for 5 minutes or until the onion turns translucent.
2. Stir in the dried marjoram or oregano, ground toasted cumin, ground coriander, and the bay leaf. Cook for an additional minute to release their aromatic flavors.
3. Add the dried yellow split peas and the vegetable stock or water to the pot. Increase the heat to high and bring the mixture to a full boil. Once boiling, reduce the heat to a simmer.
4. Simmer and Infuse Flavor Incorporate the puréed chili mixture into the pot and continue to simmer for approximately 45 minutes. The goal is to cook until the yellow split peas are very tender and beginning to fall apart.
5. Add the Special Ingredients Stir in the drained and rinsed hominy corn kernels and the drained cactus (nopalitos). Bring the soup back to a boil and cook for an additional minute, allowing the flavors to meld together.
6. Season the soup to your taste with salt and pepper.
7. Serve and Garnish  Ladle the Yellow Split Pea Soup into bowls and garnish with freshly chopped cilantro. If desired, top with croutons for an extra crunch.

Yellow Split Pea Soup with Cactus and Hominy is a Southwestern feast for your taste buds. The creamy texture of yellow split peas, the unique flavors of cactus and hominy, and the aromatic spices come together in a harmonious symphony of taste. Whether enjoyed as a comforting meal or at a festive gathering, this soup is sure to delight with every spoonful. So, share the warmth and flavors of the Southwest with family and friends as you savor this delicious creation!