Recipe: Split Pea Soup With Ham and Pumpernickel Croutons

Serves 6.

Note: If you prefer, this makes a hearty vegetarian soup without the ham. From Meredith Deeds.

• 1 tbsp. olive oil

• 1 onion, finely diced

• 2 celery ribs, finely diced

• 2 carrots, peeled and finely diced

• 1 lb. dried split peas, rinsed and picked through

• 2 sprigs fresh thyme

• 1 bay leaf

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1 tbsp. unsalted butter

• 6 oz. ham, cut into 1/2-in. cubes

Directions

Heat the oil in a large pot over medium heat. Add the onion, celery and carrots and cook, stirring, for about 6 minutes or until the vegetables have softened. Add peas, stock, thyme, bay leaf, salt and pepper. Bring to a simmer and cook about 1 hour, until soup is thick and peas have broken down slightly.

In a large skillet, heat the butter over medium heat. Add the bread cubes and toss with the butter to coat. Sauté the cubes, stirring constantly so they don't burn, until they are crisp and browned. Transfer to a plate. Add the ham to the pan and sauté until browned, about 2 or 3 minutes.

Ladle the soup into serving bowls and garnish with ham and croutons.

Calories424Fat12 gSodium740 mg

Carbohydrates54 gSaturated fat4 gCalcium69 mg

Protein29 gCholesterol23 mgDietary fiber22 g