WHY IT’S LIGHT Traditional split-pea soup is often made with ham or bacon; this version is completely meat-free, relying on a combination of vegetables, garlic, and dried thyme for flavor. It also uses water, not broth, as the base.

　　

Ingredients

serves 8

　　3 cups dried split peas, rinsed and picked over

　　1 1/2 pounds russet potatoes (about 3), peeled and cut into 1/2-inch pieces

　　7 medium carrots, sliced 1/2 inch thick (3 cups)

　　2 green bell peppers, ribs and seeds removed, cut into 1/4-inch pieces (2 cups)

　　2 medium onions, cut into 1/2-inch pieces (2 cups)

　　2 garlic cloves, minced

　　1 teaspoon dried thyme

　　4 quarts water

　　Coarse salt and ground pepper

　　

Step 1

In a large pot, combine split peas, potatoes, carrots, peppers, onions, garlic, thyme, and the water. Bring to a boil over high heat. Reduce heat, cover partially, and simmer, stirring occasionally, until peas have broken down and liquid has thickened, about 45 minutes. Skim foam from the surface as needed.

　　

Step 2

Season soup with salt and pepper, and add more water if necessary to achieve a consistency that is smooth but not too thick. Serve hot.

　　

Freezing tip

Step 3

Once cooled, the soup can be frozen in single-serving microwave-safe containers. Defrost each portion at room temperature, then reheat in the microwave.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 349

　　

Step 6

Fat: 1.1g (0.2g Saturated Fat)

　　

Step 7

Protein: 20.7g

　　

Step 8

Carbohydrates: 67g

　　

Step 9

Fiber: 22g

　　Everyday Food: Light