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Product Recall: Red Onions from USA Read More
Level
very easy
Prep Time
15 min
Total Time
55 min
Serves
10

Ingredients

2 tbsp
olive oil
30 mL
1
onion, coarsely chopped
4
carrots, peeled and coarsely chopped
3
celery stalks, coarsely chopped
2 cups
green split peas
500 mL
½ tsp
salt
2 mL
½ tsp
pepper
2 mL
8 cups
reduced sodium chicken broth
2 L
2 cups
diced ham (about 10 oz/300g)
500 mL
2 tbsp
lemon juice
30 mL
2 tsp
fresh thyme
10 mL

Directions

Step 1
Heat oil in large saucepan over medium heat. Add onions and cook 3 min., until beginning to soften. Mix in carrots, celery, split peas, salt and pepper. Stir in broth. Bring just to a boil over high heat then reduce to a simmer. Cook, partially covered, 30 to 40 min., or until peas and vegetables are tender.
Step 2
Use an immersion blender to purée soup until smooth. Stir in ham, lemon juice and thyme. Heat soup on low heat, 3 to 4 min., or until ham is warmed through. If soup is too thick, stir in an extra ½ cup (125 mL) to 1 cup (250 mL) water. Serve topped with croutons, if desired.

Tip

For a spicier soup, stir in a seeded and finely diced jalapeño pepper when adding carrots.

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Nutrition Facts

Nutrition Description:
Per serving (1/10 of the recipe)
Calories:
210
Fat:
4
Saturated Fat:
1
Carbs:
29
Fibre:
11
Sugar:
5
Cholesterol:
10 mg
Protein:
18
Sodium:
940 mg
Potassium:
0