1 pound(s) dry split peas, picked over, rinsed, and drained
4 tsp vegetable oil
2 medium carrot(s), chopped
1 large onion(s), chopped
1 stalk(s) (medium) celery, chopped
2 cup(s) reduced-sodium chicken broth
2 cup(s) water
1/4 pound(s) cooked lean ham, cut into matchstick-size pieces
1/8 tsp black pepper, freshly ground2 oz Alpine Lace® Reduced-Fat Cheddar Cheese, cut into 1⁄2-inch cubes, or other brand
Place the peas in a large saucepan; add enough water to cover them by 2 inches and bring to a boil. Remove from the heat, then cover and let soak 1 hour. Drain.Heat a large nonstick saucepan or Dutch oven. Swirl in the oil, then add the carrots, onion, and celery. Sauté until wilted, about 5 minutes. Add the peas, broth, water, ham, and pepper. Bring to a boil; reduce the heat and simmer, covered, stirring occasionally, until the peas are tender, about 1 hour. Top with the cheese and serve immediately, or set aside to cool to room temperature, then refrigerate up to 3 days.
Recipe serves 8...serving size 1 cup.