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Shortcut Split Pea Soup

Pair this soup with a simple tossed salad for a well-rounded, nourishing meal that's quick and easy. —Donna Noel, Gray, Maine
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings

Ingredients

  • 3 cups water
  • 2 teaspoons reduced-sodium chicken bouillon granules
  • 1/2 teaspoon dried thyme
  • 4 celery ribs and leaves
  • 2 medium carrots, thinly sliced
  • 2 cans (11-1/2 ounces each) condensed split pea soup, undiluted
  • 1 cup cubed fully cooked ham
  • Shaved Parmesan cheese, optional

Directions

  • In a large saucepan, bring the water, bouillon granules and thyme to a boil. Thinly slice celery ribs and finely chop the leaves; set leaves aside.
  • Add celery ribs and carrots to water mixture; simmer, uncovered, for 5-8 minutes or until tender. Stir in the soup, ham and celery leaves; heat through. Top each serving with cheese if desired.
Nutrition Facts
1-1/3 cups: 249 calories, 7g fat (3g saturated fat), 23mg cholesterol, 1502mg sodium, 32g carbohydrate (5g sugars, 4g fiber), 16g protein.

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