Fill your kitchen with the homemade aromas of a fantastic soup in just an hour!

1 pound (2-1/2 cups) dry green split peas 6 cups fat-free chicken broth 2 large potatoes, peeled and diced 1 tablespoon canola oil 1 large onion, chopped 3 large carrots, peeled and finely chopped 3 teaspoon minced garlic 1/4 teaspoon thyme 1 pound lean ham, diced salt and pepper to taste water to thin

Wash and sort split peas. (It is not necessary to soak the peas.) Combine peas and chicken broth in large soup pot. Bring to a boil. Reduce heat, stir occasionally and simmer for 30 minutes.

Add potatoes, cover, and continue to simmer for an additional 20 - 30 minutes or until potatoes are very tender. Stir occasionally.

While peas are cooking, heat oil in medium skillet. Add onions and cook until translucent. Add carrots, garlic, and thyme and cook until tender. Remove from heat and set aside.

When peas and potatoes are done, add onion and carrot mixture to the pot. Add ham. Heat through and continue to simmer on very low heat until ready to serve. If soup gets too thick, add water or extra broth to thin to desired consistency.

Add salt and pepper to taste.

Note: For a smoother soup, use an immersion blender to blend the peas and potatoes before adding the vegetables and ham.

Serves 8

Nutritional Information per serving:

Calories 300 Fat, gm. 3 Protein, gm. 27 Carb. gm. 40 Cholesterol, mg. 10 Fiber 15 gm.

Donna Weihofen, RD, MS, CD Nutritionist, UW Carbone Cancer Center ? UW Hospital and Clinics