Spiced butternut & split-pea soup

5

PREP TIME

10 min

Makes

7 cups (1.75 L)

* PLUS Cooking time: 35 minutes

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 200,
  • Protein
  • 14.6 g,
  • Carbohydrates
  • 32.4 g,
  • Fat
  • 1.7 g,
  • Sodium
  • 841 mg.

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.