Spicy Pea Soup

This one is from the Jan/Feb issue of WW magazine.

Ingredients:

• 1 (1-lb) package dried split peas, picked over, rinsed, and drained
• 4 tsp. olive oil
• 1 large onion, chopped
• 1 celery stalk, chopped
• 3 garlic cloves, finely chopped
• 1 Tbsp. curry powder
• 1 (32-oz) carton low-sodium chicken broth
• 2 c. water
• 1/4 lb. lean ham, cut into matchstick strips
• 1 bay leaf
• 1/8 tsp. cayenne
• 1/2 c. shredded low-fat Cheddar cheese

Directions

1. Bring the peas and enough cold water to cover by 2 inches to a boil in a saucepan. Remove the pan from the heat. Cover and let the peas soak, about 1 hour. Drain.
2. Heat the oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and curry powder;cook, stirring frequently, until fragrant, 1 minute. Stir in the drained peas, broth, water, ham, bay leaf, and cayenne; bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the peas are tender, about 1 hour.
3. Serve sprinkled with cheese.

Serves 8 - serving size 1 cup

WW Points - 5