POTAJE DE CHICHAROS - Cuban Split Pea soup
4 cups of water
1 package split peas
1/2 LB carrots
1/2 LB celery
1 medium potato
1 LB ham
1/2 teaspoon oregano
1/4 teaspoon cumin
3 Tbs. chopped cilantro
Salt and pepper to taste
Pick and clean the split peas. Peal the carrots; cut them in thin strips
lengthwise, then cut them across to dice about 1/4 inch in size. Wash the
celery stalks. Cut them just like you did the carrots. Do the same to the
potato. Dice the ham in half inch cubes.
In a large pot bring the water to a boil. Add the remaining ingredients.
Bring again to a boil, then lower to simmer. Simmer until the desire
doneness of the split peas is achieved. Some people prefer them puree others
with a little more consistency to them. I like them "lumpy" and tender but not puree.