Split Pea Soup with Ham and Cheese
- 1 pound(s) dry split peas, picked over, rinsed, and drained
- 4 tsp vegetable oil
- 2 medium uncooked carrot(s), chopped
- 1 large uncooked onion(s), chopped
- 1 rib(s), medium uncooked celery, chopped
- 2 cup(s) reduced-sodium chicken broth
- 2 cup(s) water
- 1/4 pound(s) cooked lean ham, cut into matchstick-size pieces
- 1/8 tsp black pepper, freshly ground
- 2 oz low fat cheddar or colby cheese, 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 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.
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.