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.

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.