Nutrition per serving may change if servings are adjusted.
1 tablespoon olive oil
1 cup chopped onion (1 large)
1 cup sliced celery (2 stalks)
1 cup sliced carrots (2 medium)
1 tablespoon bottled minced garlic
1 tablespoon snipped fresh thyme
2 (14 ounce) cans reduced-sodium chicken broth
2½ cups water
1 cup dry green split peas
3 ounces reduced-sodium ham, diced
½ teaspoon crushed red pepper
½ teaspoon ground black pepper
¼ teaspoon ground mace or nutmeg
1 cup frozen green peas
¼ cup snipped fresh parsley
1 to 2 tablespoons dry sherry or reduced-sodium chicken broth
Whole wheat croutons (see Tip) (optional)
Plain Greek yogurt (optional)
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.
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- ¼ 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°F. Coat a baking sheet with nonstick cooking spray; set aside. Cut up whole wheat bread slices into ¾- 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.