Split Pea Soup with Ham and Cheese

7
1
1
Smartpoints value per serving
Total Time
1 hr 29 min
Prep
14 min
Cook
1 hr 15 min
Serves
8
Difficulty
Easy
This split pea soup is not only made with the real stuff, it’s also laced with delicious little morsels of ham and cheese. Change is good!

Ingredients

dry split peas

1 pound(s), picked over, rinsed, and drained

vegetable oil

4 tsp

uncooked carrot(s)

2 medium, chopped

uncooked onion(s)

1 large, chopped

uncooked celery

1 rib(s), medium, chopped

reduced-sodium chicken broth

2 cup(s)

water

2 cup(s)

cooked lean ham

¼ pound(s), cut into matchstick-size pieces

black pepper

tsp, freshly ground

low fat cheddar or colby cheese

2 oz, cut into 1/2 inch cubes

Instructions

  1. Place the peas in a large saucepan; add enough water to cover them by 2 inches and bring to a boil. Remove from the heat, then cover and let soak 1 hour. Drain.
  2. Heat a large nonstick saucepan or Dutch oven. Swirl in the oil, then add the carrots, onion, and celery. Sauté until wilted, about 5 minutes. Add the peas, broth, water, ham, and pepper. Bring to a boil; reduce the heat and simmer, covered, stirring occasionally, until the peas are tender, about 1 hour. Top with the cheese and serve immediately, or set aside to cool to room temperature, then refrigerate up to 3 days. Yields 1 cup per serving.

Notes

Back in the old days, when legumes were considered fattening, Weight Watchers created Mock Split Pea Soup. Made from pureed green beans, asparagus, celery, and a few other ingredients, it only resembled the real thing in color.

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