- 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
