Split Pea Soup with Cheese Crostini

• 1/4 cup Kraft Zesty Italian Dressing
• 2 onions, chopped Safeway 1 lb For $1.49 thru 02/09
• 2 carrots, peeled, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 cups green split peas, rinsed
• 2 cartons (900 mL each) 25%-less-sodium chicken broth
• 6 cups water
• 1 tsp. dried thyme leaves
• 2 bay leaves
• 1 ham steak (160 g), chopped
• 12 diagonally cut French bread slices (1/2 inch thick)
• 1 cup Cracker Barrel Shredded Old Cheddar Cheese

1. Heat dressing in Dutch oven or small stockpot on medium heat.
2. Add onions, carrots and celery; cook and stir 5 min.
3. or until tender.
4. Add garlic; cook and stir 1 min.
5. Add all remaining ingredients except ham, bread and cheese; mix well.
6. Bring to boil; cover.
7. Simmer on medium-low heat 2 to 2-1/2 hours or until peas break apart and soup is thickened, stirring in ham for the last 30 min.
8. Meanwhile, heat oven to 400F.
9. Place bread in single layer on baking sheet.
10. Bake 4 min.
11. on each side or until golden brown on both sides.
12. Heat broiler just before serving soup.
13. Return toast slices to baking sheet; top with cheese.
14. Broil, 6 inches from heat, 1 min.
15. or until cheese is melted.
16. Serve with soup.

italian dressing, onions, carrots, stalks celery, garlic, green split peas, cartons, water, thyme, bay leaves, ham steak, bread, cheddar cheese

Taken from www.kraftrecipes.com/recipes/split-pea-soup-cheese-crostini-179819.aspx (may not work)