INGREDIENTS
  • 1 tbsp (15 mL) canola oil
  • 1/2 cup (125 mL) chopped onion
  • 3/4 cup (175 mL) diced carrot
  • 3/4 cup (175 mL) diced potato
  • 1 cup (250 mL) yellow split peas
  • 4 cups (1 L) sodium reduced chicken broth
  • 1/3 cup (75 mL) diced lean cooked ham
  • 1 bay leaf
  • 1/8 tsp (0.5 mL) ground black pepper

DIRECTIONS
  1.  In large saucepan, heat canola oil over medium-high heat and add onion, carrot and potato. Sauté until vegetables are tender.
  2. Add split peas, broth, ham and bay leaf.
  3. Bring to boil; reduce heat; cover and allow to simmer for about 45 to 60 minutes or until peas are tender and soup has thickened. Stir occasionally. Remove bay leaf. Add pepper just before serving.

NUTRITIONAL INFO
per serving (1 of 6)
  • Calories 170
  • Protein 9 g
  • Total Fat 3 g
    Saturated Fat 0 g
    Cholesterol 5 mg
  • Carbohydrates 27 g
    Fibre 3 g
    Sugars 3 g
    Added sugars 0 g 
  • Sodium 150 mg
  • Potassium 319 mg