Split Pea Soup(Low-Fat)

• 1 lb. split green peas, rinsed and drained
• 8 c. water
• 2 carrots, scrubbed, not peeled and cut into eighths
• 2 medium onions, cut into eighths
• 3 cloves garlic, quartered
• 2 stalks celery with leaves, cut into eighths
• 4 oz. lean ham, fat removed (bite size pieces)
• 3 Tbsp. soy sauce
• 1 tsp. fresh oregano or 1/2 tsp. dried oregano
• 1/2 tsp. grated fresh ginger or 1/8 tsp. dried ginger
• 3 dashes hot pepper sauce
• pepper

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

green peas, water, carrots, onions, garlic, stalks celery, lean ham, soy sauce, fresh oregano, ginger, pepper sauce, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255111 (may not work)