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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Pair this soup with a simple tossed salad for a well-rounded, nourishing meal that's quick and easy. Donna Noel, Gray, Maine Ingredients:
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 |
Directions:
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 5-8 minutes or until tender. Stir in the soup, ham and celery leaves; heat through. Top each serving with cheese if desired. Yield: 5 servings.
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