Sherried Pea Soup with Ham
In a Dutch oven, heat oil over medium-high heat. Add onion, celery, carrots, garlic, and thyme. Reduce heat to medium; cook about 5 minutes or until tender, stirring frequently.Advertisement
Stir in broth, the water, split peas, ham, crushed red pepper, black pepper, and mace. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/4 hours or until split peas are soft.
Stir in frozen peas and parsley; cook about 5 minutes more or until peas are heated through. Stir in sherry. If desired, serve with croutons and/or yogurt.
Tip: Use purchased whole wheat croutons, or make them at home. For homemade croutons, preheat oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray; set aside. Cut up whole wheat bread slices into 3/4- to 1-inch pieces; place on prepared baking sheet. Bake for 8 to 10 minutes or until edges are golden, turning or stirring once halfway through baking time.
1 1/2 starch, 1 lean protein, 1 vegetable