1 lb split peas rinsed and drained
7 cups turkey broth or low-sodium chicken bouillon broth recipe follows (#337)
2 cups onion chopped
1 cup carrots chopped
1/2 cup celery chopped
1 Clove garlic minced
3 Tbs dried parsley
1 bay leaf
1 lb turkey ham cut into 1/2-inch cubes
1 In 5-quart saucepan, over high heat, combine peas, broth, onion, carrots, celery, garlic, parsley and bay leaf; bring to a boil. Reduce heat to simmer, cover and cook one hour. Remove saucepan from heat and discard bay leaf.
2 With a wire whip, gently whisk soup to slightly blend peas. If desired, soup can be pureed in a blender for a smoother texture.
3 Return soup to medium-high heat, add turkey ham and bring to a boil. Reduce heat to simmer, and cook, uncovered, 10 to 15 minutes.