Ham and Pea Soup
ounces lower-sodium, lower-fat ham (1 cup), cut in bite-sized pieces
teaspoons canola oil
ounces fresh peas or one 10-oz. pkg. frozen baby peas
14 ounce can reduced-sodium chicken broth
medium carrots, sliced 1/4-inch thick
stalks celery, sliced 1/2-inch thick
bunch green onions, bias-sliced
Half of an 8-oz. carton nonfat yogurt
- 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 tarragon. Bring to boiling. Reduce heat; simmer, covered, for 5 to 10 minutes or until peas and carrots are tender.
- To serve, divide soup among four soup bowls. Pass lemon wedges and yogurt. Makes 4 servings.
Nutrition Facts(Ham and Pea Soup)
- Per serving:
- 176 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 19 mg chol.,
- 586 mg sodium,
- 21 g carb.,
- 6 g fiber,
- 9 g sugar,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet