Split pea soup with ham and cheese
Dry split peas
1 pound(s), picked over, rinsed, and drained
2 medium, chopped
1 large, chopped
1 rib(s), medium, chopped
Reduced-sodium chicken broth
Cooked lean ham
¼ pound(s), cut into matchstick-size pieces
⅛ tsp, freshly ground
Low fat cheddar or colby cheese
2 oz, cut into 1/2 inch cubes
- 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.
- Heat a large nonstick saucepan or Dutch oven. Swirl in the oil, then add the carrots, onion, and celery. Sauté until tender, 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 and cool to room temperature, then refrigerate up to 3 days. Yields 1 cup per serving.