1 Qt. vegetable broth (Imagine or Hain brands are good)
2 cups Non-chlorinated water
1 Large yellow onion
2 Ribs celery
1 Red Bell pepper
5 Medium sun-ripened paste tomatoes (garden or Farmer's Market)
1 Ear fresh corn, steamed
1 Small dried chipotle chile (about 1½ inches long), seeded and finely ground
1 tsp Oregano
1 tsp Cumin
1 tsp Salt
1 Bay leaf
Fresh cilantro, chopped
Sour cream or yogurt
Cubes of avocado
Soak peas overnight in plenty of non-chlorinated water. Drain and rinse.
Put soaked and drained peas, broth and 2 cups of water into pressure cooker or crock pot.
Add all remaining ingredients, including spices:
* cut corn kernals from cob
* coarsley chop onion, celery, and pepper
* cube tomatoes into ½ inch chunks
* remove and discard seeds from dry chipotle pepper then finely grind the pepper in a coffee mill or morter
Bring cooker to pressure and cook on low for 35-40 minutes. (Optionally, cook in the crock pot for several hours.)
Check doneness, adjust seasonings, and simmer off extra liquid if needed. Garnish each serving with a few small cubes of avocado, a dollup of sour cream (or yogurt), and a generous sprinkle of chopped fresh cilantro.
Turn this homey dish into a real Fiesta by serving with Mango Jicama salad and hot Hoaglin Valley Mock Orange Cornbread, paired with a red wine such as Yellow Tail Shiraz.