3 cups water
2 teaspoons reduced-sodium chicken bouillon granules
1/2 teaspoon dried thyme
4 celery ribs and leaves
2 medium carrots, thinly sliced
2 cans (11-1/2 ounces each) condensed split pea soup, undiluted
1 cup cubed fully cooked ham
Shaved Parmesan cheese, optional
1. In a large saucepan, bring the water, bouillon granules and thyme to a boil. Thinly slice celery ribs and finely chop the leaves; set leaves aside.
2. Add celery ribs and carrots to water mixture; simmer, uncovered, for 5 to 8 minutes or until tender. Stir in the soup, ham and celery leaves; heat through. Top each serving with cheese if desired.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
Nutrition Facts
1-1/3 cups: 249 calories, 7g fat (3g saturated fat), 23mg cholesterol, 1502mg sodium, 32g carbohydrate (5g sugars, 4g fiber), 16g protein.