While it’s no secret that I love a great salad, when the temperatures go down in the fall and winter, I find myself craving soup. Last week it was all about lentil soup, but this week, it’s all about split peas. Since I’m a pescatarian (I eat fish, but no other meat), I make a vegetarian split pea soup without any ham.
When it comes to soup, I like to make a lot. I find that when you make a big batch of soup, you can enjoy it for 5-6 days — either at home or at work. I also like to freeze a few containers from each batch in small containers for later use.
Hope you enjoy this simple and easy recipe. Stay warm!
1 bag carrots: peeled and chopped
2 zucchini: sliced
2 large broccoli: chopped (you can include the stalks)
1-2 cups split green peas
1-2 tablespoons Better Than Bouillon Seasoned Vegetable Base (added at the end once the vegetables and split peas are cooked)