Sherried Pea Soup
With Ham
This classic soup is the perfect lunch on a cold winter’s day. It
also freezes well for a future meal.
Ingredients
• 1 tbsp olive oil • ½ tsp crushed red pepper
• 1 cup chopped onion
(1 large) • ½ tsp ground black pepper
• 1 cup sliced celery (2 stalks)
• ¼ tsp ground mace
or nutmeg
• 1 cup sliced carrots
(2 medium) • 1 cup frozen green peas
• 1 tbsp snipped, fresh thyme • 1 to 2 tbsp dry sherry or
reduced-sodium chicken
broth
• ¼ cup snipped, fresh
• 1 tbsp bottled, minced garlic
parsley
• 2 cans (14 oz) can reduced-
sodium chicken broth
• 2 ½ cups water
• 1 cup dry, green split peas
• 3 oz reduced-sodium
ham, diced
• Whole-wheat croutons*
(optional)
• Plain Greek yogourt
(optional)
Instructions
1. In a Dutch oven, heat oil over medium-high heat. Add onion,
celery, carrots, garlic, and thyme. Reduce heat to medium
and cook about 5 minutes or until tender, stirring frequently.
2. Stir in broth, the water, split peas, ham, crushed red pepper,
black pepper, and mace. Bring to a boil and reduce heat.
Simmer, covered, for 1 to 1 ¼ hours or until split peas are soft.
3. Stir in frozen peas and parsley and cook about 5 minutes
more or until peas are heated through. Stir in sherry. If
desired, serve with croutons and/or yogourt.
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