- Prep: 10 min
- Cook Time: 20 min
- Total: 30 min
- Serving: 4 Servings
A delicious blend of ham and peas make this soup a winner. Serve with a squeeze of lemon and a dollop of Greek yogurt.
- 6 ounces ham (1 cup), cut in bite-sized pieces
- 2 teaspoons olive oil
- 12 ounces fresh peas or one 10-ounce package frozen baby peas
- 2 cups water
- 1 14-ounces can reduced-sodium chicken broth
- 2 medium carrots, sliced 1/4-inch thick
- 2 stalks celery, sliced 1/2-inch thick
- 1 bunch green onions, bias-sliced
- 1 tablespoon snipped fresh tarragon, or 1/2 teaspoon dried tarragon
- Place a large sauté pan over medium heat and add the olive oil.
- Once the oil begins to shimmer, add the ham and cook for 3 minutes without stirring, then stir and cook for an additional 3 minutes.
- Stir in the peas, water, broth, carrots, celery, green onions, and tarragon, and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low and simmer the mixture, covered, for about 10 minutes. The carrots and peas should be tender.
- Ladle the soup into bowls and serve hot.