Vegetarian Split-Pea Soup

Name: Vegetarian Split-Pea Soup
Yield: serves 8
Ingredients: 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

December 22, 2011

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 notes

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