Hearty Split Pea Soup
2 (10 oz) packages frozen peas
4 small white potatoes, cut into small wedges
2 cans reduced sodium chicken broth (I used one can and ~1 tsp Better Than Boullion dissolved in 2 cups water)
1 tsp minced garlic
1 medium onion, chopped thinly
2 large carrots, chopped
1 10 oz package frozen cauliflower and broccoli
1 tsp dried thyme
1/2 tsp rosemary
1/2 tsp garlic powder
salt and pepper, to taste
1/4-1/2 cup milk, as needed to taste
1 small ham steak, cut into 1/2″ cubes or slices
Add all ingredients (except the ham and milk) to a large stock pot and bring to a boil. Cook on medium high heat for 10-15 minutes, until the potatoes are just starting to fall apart and the carrots and onions are soft.
Pour mixture into a food processor and pulse until smooth but chunky. This part might have to be done in two batches, since it makes a LOT! Add about a quarter cup of milk at a time until smooth and creamy (pulse longer or shorter times for desired consistency- I like a bit chunkier soup!).
Return to pot and reduce heat to low. Add the ham and stir until incorporated.
Serve with a big hunk of homemade Rosemary Challah Bread. Enjoy!