Ingredients
1/2 (450-g) pkg dried yellow split peas
1 large butternut squash, peeled and cut into pieces
3 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 onion, coarsely chopped
6- oz (180- g) diced smoked ham steak, about 1 cup (250 mL)
1 bay leaf
2 tsp (10 mL) ground coriander or cumin
900- ml carton chicken broth
Preparation
1.Rinse peas. Drain well. Prepare vegetables and ham. Place all in a large saucepan along with remaining ingredients. Bring to a boil, then reduce heat and simmer, covered, until peas are tender, 35 to 40 min. Discard bay leaf. Soup will keep well covered and refrigerated up to 3 days, or frozen up to 3 months.
