Cottage Pea Soup
|Chicken broth||16 Ounce (1 Can Or 2 Cups Healthy Request)|
|Frozen peas||3 Cup (48 tbs), thawed|
|Canned cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Chopped onion||1 Cup (16 tbs)|
|Finely chopped celery||1 Cup (16 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Chopped extra lean ham/Diced dubuque 97% fat free ham||1 1⁄2 Cup (24 tbs) (Or Diced)|
|Black pepper||1⁄8 Teaspoon|
In a blender container, combine broth and 2 1/2 cups peas.
Cover and process on PUREE for 15 seconds.
In a slow cooker container sprayed with butter-flavored cooking spray, combine pureed pea mixture and mushroom soup.
Stir in remaining 1/2 cup peas, onion, celery, and carrots.
Add ham and black pepper.
Mix well to combine.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.