Katiecooks
New member
This is a lovely alternative to traditional split pea and ham soup. Very fresh and nice.
Ingredients:
8 oz low-sodium, low fat ham, cut into bite-sized pieces
2 tsp. olive oil
12 oz fresh peas or one 10-oz pkg frozen baby peas
2 C water
1 14-oz can reduced sodium chicken broth
2 medium carrots, sliced 1/4-inch thick
2 stalks celery sliced 1/2-inch thick
1 bunch green onions, bias-sliced
1 Tbls. snipped fresh taragon or 1/2 tsp. dried taragon
Lemon wedges
Half of an 8-oz carton nonfat plain yogurt
Directions:
In large saucepan, brown ham in hot oil over medium heat without stirring for 3 minutes. Stir and brown the other side for 2 to 3 minutes.
Add peas, water, broth, carrots, celery, green onions and taragon. Bring to boil. Reduce heat, simmer, covered for 5 to 10 minutes or until peas and carrots are tender.
To serve, divide soup among four soup plates. Pass lemon wedges and yogurt as topping. Enjoy!
Ingredients:
8 oz low-sodium, low fat ham, cut into bite-sized pieces
2 tsp. olive oil
12 oz fresh peas or one 10-oz pkg frozen baby peas
2 C water
1 14-oz can reduced sodium chicken broth
2 medium carrots, sliced 1/4-inch thick
2 stalks celery sliced 1/2-inch thick
1 bunch green onions, bias-sliced
1 Tbls. snipped fresh taragon or 1/2 tsp. dried taragon
Lemon wedges
Half of an 8-oz carton nonfat plain yogurt
Directions:
In large saucepan, brown ham in hot oil over medium heat without stirring for 3 minutes. Stir and brown the other side for 2 to 3 minutes.
Add peas, water, broth, carrots, celery, green onions and taragon. Bring to boil. Reduce heat, simmer, covered for 5 to 10 minutes or until peas and carrots are tender.
To serve, divide soup among four soup plates. Pass lemon wedges and yogurt as topping. Enjoy!