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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

Method

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.

Tips

For a spicier soup, stir in a seeded and finely diced jalapeño pepper when adding carrots.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

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
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