Split pea soup that went southwest, with bell pepper, garlic and cumin instead of ham and smoke.

Yellow and green split peas grown in Washington do the work here, and they cook down into something thick and earthy without any dairy or meat in the bag at all. What makes it a Southwest soup is the seasoning: garlic, onion, bell pepper, oregano and a warm run of cumin through the vegetable base, which reads gently smoky without a shred of smoke in it. A cup carries 10 grams of protein and 7 grams of fiber at 105 mg of sodium, so it is a genuinely filling lunch you can salt yourself. Legume soups usually mean an afternoon; this one is tender in about an hour and it freezes better than almost anything else in the pantry. Cook a pot on Sunday and eat it Tuesday and Thursday. The label insert notes the mix is acceptable for the Daniel Fast.

One 13.5 oz bag makes 10 servings. The package front reads Dairy Free, Gluten Free, Sugar Free, Low Sodium, Washington State Peas. Hand packed in small batches in Thorp, Washington, where the Rill family has been cooking soup since 1985.