Vegetarian Split-Pea Soup

• 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

1. In a large pot, combine split peas, potatoes, carrots, peppers, onions, garlic, thyme, and the water.
2. Bring to a boil over high heat.
3. Reduce heat, cover partially, and simmer, stirring occasionally, until peas have broken down and liquid has thickened, about 45 minutes.
4. Skim foam from the surface as needed.
5. Season soup with salt and pepper, and add more water if necessary to achieve a consistency that is smooth but not too thick.
6. Serve hot.
7. Once cooled, the soup can be frozen in single-serving microwave-safe containers.
8. Defrost each portion at room temperature, then reheat in the microwave.
9. (Per Serving)
10. Calories: 349
11. Fat: 1.1g (0.2g Saturated Fat)
12. Protein: 20.7g
13. Carbohydrates: 67g
14. Fiber: 22g

peas, russet potatoes, carrots, green bell peppers, onions, garlic, thyme, water, salt

Taken from www.epicurious.com/recipes/food/views/vegetarian-split-pea-soup-387514 (may not work)