Portion Size: 1 cup Yields: 8 servings

Ingredients	Notes:
2 tablespoons olive oil
1/2 pound cooked ham, small diced
1/2 cups onions	Peeled, washed, and chopped
1 cup carrots	Washed, peeled and chopped
1/2 cup celery	Washed, trimmed and finely chopped
1lb.  yellow  split peas
1 Tablespoon minced garlic	Washed, peeled and minced
2 quarts reduced sodium chicken broth
½ teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large pot or Dutch oven over medium heat, heat olive oil.
2	Cook onion, carrot, celery and garlic until onion is translucent. Stir in peas, broth, pepper, thyme and salt.
3	Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently.
4	Puree with a blender or food processor.
5	Return to pot, stir in ham and heat through, and serve.	Cook until internal temperature reaches 135°F.