Split Pea Soup with Ginger
Serves 8 (1 cup per serving)

Ingredients
1 lb. dried split green peas, rinsed and drained (about 2-1/4 cups)
8 cups water
2 medium yellow onions, cut into eighths
2 carrots, unpeeled, cut into eighths
2 celery stalks with leaves, cut into eighths
4 oz. lean, low-sodium ham, with all visible fat removed, cut into bite-size pieces
3 cloves garlic, crushed or minced, or 1-1/2 teaspoons bottled minced garlic
3 tablespoons low-sodium soy sauce
1 teaspoon fresh oregano, chopped or 1/4 to 1/2 teaspoon dried, crumbled
1/2 teaspoon fresh gingerroot, grated or 1/8 teaspoon ground ginger
3 dashes hot pepper sauce, or to taste
Freshly ground pepper to taste

Preparation

• In a large saucepan or Dutch oven, bring peas, water, onions, carrots, celery, ham and garlic to a rapid boil over medium-high heat. Reduce heat and cook, covered, at a gently rolling boil for 1 to 1-1/2 hours, or until peas are soft.
• Add remaining ingredients. Simmer for 10 minutes to blend flavors.
• In a blender or a food processor, process 2 to 3 cups of soup at a time until smooth.
• Return to saucepan and reheat if necessary.

Nutrition tip: This soup may help soothe a sore throat. Ginger is said to be a natural therapy to settle an upset stomach.