Split Pea Soup with Ham and Cheese
- Total Time
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!
dry split peas1 pound(s), picked over, rinsed, and drained
vegetable oil4 tsp
uncooked carrot(s)2 medium, chopped
uncooked onion(s)1 large, chopped
uncooked celery1 rib(s), medium, chopped
reduced-sodium chicken broth2 cup(s)
cooked lean ham¼ pound(s), cut into matchstick-size pieces
black pepper⅛ tsp, freshly ground
low fat cheddar or colby cheese2 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 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.