Split Pea Soup with Ham
Makes 8 servings
1 lb. green or yellow split peas, picked over and washed
2 small onions, quartered
2 celery ribs, cut into chunks
2 carrots, cut into chunks
8 cups water
1 cup fully cooked smoked ham, diced
Plain croutons for serving, optional
In large saucepan, place peas, onions, celery, carrots and water. Bring to a boil over high heat, then reduce heat and simmer about 11/2 hours, until split peas are very tender. Add water as needed to keep soup from becoming too thick. With a slotted spoon, remove and discard celery. Remove onions and carrots and place in food processor or blender container. Puree then return to pot. Add ham.
Cool slightly, then transfer to 4 Rock 'N Serve™ Shallow round containers. Apply seals with rocker vents in closed position. Freeze up to 3 months or refrigerate up to 3 days.
To serve from freezer, for each container, rock vents to open. Defrost (30% power) 12-15 minutes, until soup is just stirrable at edge; stir. Re-apply seal with vent open and heat on Medium-High (70% power) 10-12 minutes, stirring a few times, until soup is heated through. From refrigerator, rock vent to open. Microwave on Medium High (70% power) 8-12 minutes, stirring once or twice, until soup is heated through.
Serve, if desired, with croutons.
Per serving: 231 cal.; 18 g. pro.; 2 g. fat; 39 g. carb.; 278 mg. sodium