It’s Cold…That Means It’s Time For Soup


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)

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