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Nutrition Facts
Serving Size 365 g
(Approx. 8 Servings)
Amount Per Serving
Calories 270 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 900 mg 38%
Total Carbohydrate 48 g 16%
Dietary Fiber 15 g 60%
Sugars 6 g
Protein 23 g
Vitamin A 70% Iron 25%
Vitamin C 60% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Split Pea Soup

Prep Time
25 minutes
Cook Time
2 hours
Total Time
2 h 25 m
8  People


Recipe makes 8 Servings

1 cup(s) bacon, diced
1 medium white onion, diced small
1 Tbsp fresh garlic, minced
1 cup(s) carrots, diced
16 Oz dried split green peas
1 cup(s) Red Rio Comal Sauce
1 Tsp Mexican oregano
8 cup(s) chicken stock
1 Tsp kosher salt
1 Tsp cracked black pepper
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In a large Dutch oven set over medium heat add diced bacon, onion, garlic and carrots. Stir fry for 6 to 7 minutes. Once bacon is starting to crisp add in split peas and stir fry for 2 minutes.
Add in all remaining spices and stock and bring pot to a simmer and cook 45 to 60 minutes. (Or until the green peas are soft and the soup has thickened slightly.)
Stir frequently to keep the solids from burning on the bottom. Season to taste as needed with salt and pepper.


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