Ingredients: For the garnish - ½ cup whole wheat bread cubes, toasted Soup Ingredients 2 tablespoons olive oil 1 yellow onion, chopped 1/2 teaspoon salt 1 large carrot, chopped 2 cloves garlic, minced 1 1/2 cups dried yellow or green split peas, picked over, rinsed and drained 3 cups water 3 cups vegetable stock or broth 1/4 teaspoon freshly ground black pepper 1/2 cup chopped lean, cooked ham

Directions:

Toast the bread cubes lightly and hold to garnish.

In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft, about 6 minutes. Stir in 1/4 teaspoon of the salt. Add the carrot and saute until the carrot is softened, about 5 minutes. Add the garlic and saute for 1 minute. Stir in the split peas, water, stock, the remaining 1/4 teaspoon salt and the pepper and bring to a boil. Reduce the heat to low, cover partially, and simmer until the peas are tender, approximately 1 hour.

In a blender or food processor, puree the soup in batches until smooth and return to the saucepan over medium heat. Reheat gently.

Ladle into bowls. Top each serving with the bread cubes and chopped ham.

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