Split Pea Soup
|Dry split peas||1 Cup (16 tbs)|
|Canned low sodium chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Water||1 Cup (16 tbs)|
|Dried thyme/Dried marjoram||1⁄4 Teaspoon, crushed|
|Chopped carrots||1 Cup (16 tbs) (2 Medium Sized)|
|Chopped peeled potatoes||1 Cup (16 tbs) (1 Medium Sized)|
|Chopped fully cooked low sodium ham||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs) (1 Stalk)|
|Chopped onion||1⁄2 Cup (8 tbs) (1 Medium Sized)|
Rinse peas; drain.
In a large saucepan stir together the peas, chicken broth, water, bay leaf, thyme or marjoram and pepper.
Bring to boil, reduce heat.
Cover and simmer for 1 hour, stirring occasionally.
Stir in the carrots, potato, ham, celery and onion.
Return to boil, reduce heat.
Cover and simmer about 20 minutes more or till the vegetables are tender.
Discard bay leaf.