Mexican Split Pea Soup

Ingredients

 * 2 tablespoons vegetable oil
 * 1 large onion, chopped
 * 4 cloves garlic, minced
 * 2 tablespoons ground cumin
 * 2 teaspoons dried oregano
 * 1 cup dry C&F green or yellow split peas, rinsed
 * 1 quart water
 * 1 4-ounce can chopped green chilies
 * 1 14 1/2-ounce can whole or diced tomatoes
 * 1 10-ounce box frozen corn kernels or 1 15-ounce can corn, drained
 * 1 large green bell pepper, seeded and chopped
 * Salt, to taste
 * 1 cup shredded Cheddar or Monterey Jack cheese (optional)
 * Crushed red pepper (optional)

Directions

 * In a large saucepan or Dutch oven over medium-high heat, cook onion in oil until tender, stirring frequently, about 5 minutes.
 * Add garlic and cook 2 minutes longer.
 * Add cumin and cook, stirring, for 1 minute.
 * Add oregano and split peas, stir to coat peas with oil, then add water and chilies.
 * Heat to boiling, then reduce heat, cover, and simmer 35 to 45 minutes, or until peas are just tender.
 * Add tomatoes, corn, and bell pepper, and simmer another 15 to 20 minutes.
 * Add salt to taste.
 * Sprinkle each serving with shredded cheese and crushed red pepper, if desired.