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Ingredients for Spanish Split Pea Soup
Meats Used for Spanish Split Pea Soup
Dry Sausage for Spanish Split Pea Soup
Salted Pork for Spanish Split Pea Soup
Squash & Potatoes for Spanish Split Pea Soup
Necessary Spices for Spanish Split Pea Soup
Peas for Spanish Split Pea Soup
Cutting Ham Hocks for Spanish Split Pea Soup
Cutting Steak for Spanish Split Pea Soup
Adding Short Beef to Spanish Split Pea Soup
Cutting Salted Pork for Spanish Split Pea Soup
Storing the Meats for Spanish Split Pea Soup
Cutting the Dry Sausage for Spanish Split Pea Soup
Adding the Peas to Spanish Split Pea Soup
Adding the Water to the Peas for Spanish Split Pea Soup
Adding the Meat for Spanish Split Pea Soup
Cleaning Up the Water for Spanish Split Pea Soup
Cooking Spanish Split Pea Soup
Cutting Onions for Spanish Split Pea Soup Sofrito
Making a Sofrito for Spanish Split Pea Soup
Cooking the Rice & Sofrito for Spanish Split Pea Soup
Adding the Sofrito to Spanish Split Pea Soup
Checking the Consistency of Spanish Split Pea Soup
Cutting the Squash for Spanish Split Pea Soup
Cutting the Potatoes for Spanish Split Pea Soup
Adding the Vegetables for Spanish Split Pea Soup
Serving Spanish Split Pea Soup
Tasting & Sampling Spanish Split Pea Soup
Summary: How to cut the squash when making authentic Spanish split pea soup; learn more about making traditional Spanish food in this free cooking video.
Liz Muller is the owner of Liz's Hair Design in Hollywood, Florida. She has been a professional Hair Designer and Color Specialist for over 23 years. An entrepreneur & investor, Liz...read more
"On behalf of Expert Village this is Lizbeth Muller. Today I'm going to teach you how to make chicharros which is split pea soup. I'm starting to cut up my squash, I'm going to cut the back part of the squash. I have cleaned out the middle part with the seeds and the stuff that is very stringy. I still have some stringy stuff left on it but I'm going to continue to clean that and I'm going to cut down that part like this and then place it in the bowl. So I can place in the pan, in the pot. So I'm going to cut this up a little bit more, just a little bit more. Again I'm going to take this part here and remove it. You want to remove it like that and I want to cut the back part off, just cutting it off. The skin of the squash and even the pumpkin and butternut squash they are very thick so you have to kind of have to cut them like this and try to remove it the best that you can. You can remove it without cutting yourself. I just like to lay it down like that. "
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