- Prep Time
- 15 mins
- Total Time
- 55 mins
- Serves
- 10
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 1
- onion, coarsely chopped
- 4
- carrots, peeled and coarsely chopped
- 3
- celery stalks, coarsely chopped
- 2 cups
- green split peas
- 500 mL
- ½ tsp
- salt
- 2 mL
- ½ tsp
- pepper
- 2 mL
- 8 cups
- reduced sodium chicken broth
- 2 L
- 2 cups
- diced ham (about 10 oz/300g)
- 500 mL
- 2 tbsp
- lemon juice
- 30 mL
- 2 tsp
- fresh thyme
- 10 mL
Directions
Step 1
Heat oil in large saucepan over medium heat. Add onions and cook 3 min., until beginning to soften. Mix in carrots, celery, split peas, salt and pepper. Stir in broth. Bring just to a boil over high heat then reduce to a simmer. Cook, partially covered, 30 to 40 min., or until peas and vegetables are tender.
Step 2
Use an immersion blender to purée soup until smooth. Stir in ham, lemon juice and thyme. Heat soup on low heat, 3 to 4 min., or until ham is warmed through. If soup is too thick, stir in an extra ½ cup (125 mL) to 1 cup (250 mL) water. Serve topped with croutons, if desired.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/10 of the recipe)
- Calories:
- 210
- Fat:
- 4 g
- Saturated Fat:
- 1 g
- Carbs:
- 29 g
- Fibre:
- 11 g
- Sugar:
- 5 g
- Cholesterol:
- 10 mg
- Protein:
- 18 g
- Sodium:
- 940 mg
