Ham and Pea Soup

Ham and Pea Soup Enlarge Image
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6 users rated this recipe an average rating of 3.5
Makes:
4 servings
Prep:
20 mins
Cook:
15 mins
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Ham and Pea Soup

Ingredients
6
ounces lower-sodium, lower-fat ham (1 cup), cut in bite-sized pieces
2
teaspoons canola oil
12
ounces fresh peas or one 10-oz. pkg. frozen baby peas
2
cups water
1
14 ounce can reduced-sodium chicken broth
2
medium carrots, sliced 1/4-inch thick
2
stalks celery, sliced 1/2-inch thick
1
bunch green onions, bias-sliced
1
tablespoon snipped fresh tarragon, or 1/2 tsp. dried tarragon
 
Lemon wedges
 
Half of an 8-oz. carton nonfat yogurt

Directions

  1. 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.
  2. 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.
  3. 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
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