Big Batch Split Pea Soup

Prep time: 15min
Total time: 55min
Serves: 10
2 tbsp
olive oil
30 mL
1
onion, coarsely chopped
4
carrots, peeled and coarsely chopped
3
celery stalks, coarsely chopped
2 cups
green split peas
500 mL
½ tsp
salt
2 mL
½ tsp
pepper
2 mL
8 cups
reduced sodium chicken broth
2 L
2 cups
diced ham (about 10 oz/300g)
500 mL
2 tbsp
lemon juice
30 mL
2 tsp
fresh thyme
10 mL
Per serving (1/10 of the recipe)
calories
210
fat
4.5 g
saturated fat
1 g
carbs
29 g
sugar
5 g
protein
18 g
cholestrol
10 mg
fibre
11 g
sodium
940 mg

Directions

  1. Heat oil in large saucepan over medium heat. Add onions and cook 3 min., until beginning to soften. Mix in carrots, celery, split peas, salt and pepper. Stir in broth. Bring just to a boil over high heat then reduce to a simmer. Cook, partially covered, 30 to 40 min., or until peas and vegetables are tender.

  2. Use an immersion blender to purée soup until smooth. Stir in ham, lemon juice and thyme. Heat soup on low heat, 3 to 4 min., or until ham is warmed through. If soup is too thick, stir in an extra ½ cup (125 mL) to 1 cup (250 mL) water. Serve topped with croutons, if desired.