Warm and comforting, this classic split pea soup with ham is made with Swanson® Unsalted Chicken Broth.
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|vegetable oil||1 oz.||2 tbsp.|
|onion||17 oz.||3 cups|
|carrot||13.5 oz.||2 1/4 cups|
|green spit pea||14 oz.||2 cups|
|bay leaf||2 leaves|
|smoked pork ham||4 oz.||1 cups|
|Yukon Gold potato||5 oz.||1 cups|
|carrot||4.5 oz.||1 cups|
|celery||3.5 oz.||1 cups|
|black pepper||1 tsp.|
|lemon juice||3 tbsp.|
|kosher salt||1 tsp.|
|1. To sauté vegetables, in kettle heat oil over medium-high heat:
|2. Add the Swanson Unsalted Chicken Broth, split peas and bay leaves. Bring to a boil, reduce heat and simmer 30 minutes or until peas soften and start to break down, thickening the soup. Remove from heat.
3. Remove bay leaves. Puree soup with an immersion blender. Leaving some texture. Return to heat.
|4. Stir in ham, potatoes, carrots, celery and pepper. Return to a simmer and cook 10 minutes or until vegetables are tender and heated through.|
5. Just before serving, stir in lemon juice and salt.