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Split pea soup with ham and cheese

2
Points®
Total Time
1 hr 29 min
Prep
14 min
Cook
1 hr 15 min
Serves
8
Difficulty
Easy
This updated American classic features a hint of cheese and is sure to be your new favorite version! Precooking the peas is an easy way to ensure they are tender in less time. The quick prep time, only 14 minutes, is followed by an easy hour of simmering to meld the ham, vegetables and peas into a rich and hearty main dish soup. The eight serving yield allows you to easily feed a crowd or save some for lunch or dinner another day. A crisp green salad with simple vegetables and light vinaigrette are the ideal accompaniment to complete this meal.

Ingredients

Dry split peas

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

Vegetable oil

4 tsp

Carrots

2 medium, chopped

Onion

1 large, chopped

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

⅛ tsp, freshly ground

Light cheddar 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 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.

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