5
1/2 450-g pkg dried yellow split peas
1 large butternut squash, peeled and cut into pieces
3 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 onion, coarsely chopped
180 g diced smoked ham steak, about 1 cup
1 bay leaf
2 tsp ground cumin or coriander
900-mL carton chicken broth
Rinse peas. Drain well. Prepare vegetables and ham. Place all in a large saucepan along with remaining ingredients. Bring to a boil, then reduce heat and simmer, covered, until peas are tender, 35 to 40 min. Discard bay leaf. Soup will keep well covered and refrigerated up to 3 days, or frozen up to 3 months.
Calories 200, Protein 14.6g, Carbohydrates 32.4g, Fat 1.7g, Sodium 841mg.
This deeply satisfying soup takes only a small amount of chopping and then all the ingredients are simmered together at the same time. The result? A wonderfully hearty soup.