Split peas are not only convenient (they require no soaking), but are also low in fat and calories and high in fiber, protein, folate, potassium, and minerals.

2 14-oz. cans vegetable broth
1 14-oz. can unsweetened coconut milk
1 16-oz. pkg. (2 1/3 cups) dry split peas, rinsed and drained
1 bay leaf
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 lb. stemmed shiitake mushrooms, sliced, or assorted sliced mushrooms
1 medium red sweet pepper, cut into bite-size strips
3 green onions, thinly sliced
1 Tbsp. soy sauce
2 tsp. curry powder
1/4 tsp. crushed red pepper
Salt and ground black pepper (optional)
1/4 cup snipped fresh basil
Snipped fresh basil (optional)

1. In a 6-quart Dutch oven combine broth, coconut milk, peas, bay leaf, and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, 20 minutes, stirring occasionally.
Stir in potatoes, mushrooms, sweet pepper, onions, soy sauce, curry, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, 20 to 30 minutes more or until vegetables are tender, stirring occasionally. Remove and discard bay leaf. Season to taste with salt and pepper, if desired. Stir in 1/4 cup basil just before serving. Sprinkle with additional basil, if desired. Makes 8 servings.

SLOW-COOKER DIRECTIONS: In a 6-quart slow cooker combine split peas, bay leaf, sweet potatoes, mushrooms, sweet pepper, green onions, soy sauce, curry powder, and crushed red pepper. Pour vegetable broth, coconut milk, and 2 cups water over all. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Season to taste with salt and pepper, if desired. Stir in 1/4 cup basil before serving. Sprinkle with additional basil, if desired.

PRESSURE-COOKER DIRECTIONS: Add broth and milk to cooker. Add remaining ingredients except salt, pepper, and basil. Add enough water to cover by 2 inches (about 2 cups). Stir to combine; lock lid in place. Bring to pressure over high heat; reduce heat to stabilize and maintain pressure. Cook 5 minutes. Remove from heat; depressurize cooker under cold running water. Add additional water or broth to desired consistency. Remove and discard bay leaf. Season to taste with salt and pepper, if desired; stir in basil. Sprinkle with additional basil, if desired.

Per serving: 341 cal., 10 g fat (8 g sat. fat), 0 mg chol., 559 mg sodium, 47 g carbo., 17 g dietary fiber, 18 g protein.

NOTE: Not your usual pea soup, this vegetarian version combines coconut milk and vegetable broth along with sweet potatoes and shiitake mushrooms for a delightfully new impression. This one is quick to make and quicker yet in the pressure cooker.