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.
Recipe information
Yield
serves 8
Ingredients
Preparation
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
