Split Pea Soup with Ham

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

  1. 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.

  2. Cool slightly, then transfer to 4 Rock 'N Serveā„¢ Shallow round containers. Apply seals with rocker vents in closed position. Freeze up to 3 months or refrigerate up to 3 days.

  3. 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.

  4. Serve, if desired, with croutons.

Per serving: 231 cal.; 18 g. pro.; 2 g. fat; 39 g. carb.; 278 mg. sodium

Source: Tupperware