Ham and Pea Soup, Better Homes and Gardens, April 2010

6 oz ham, cut into bite size pieces (clearly written by a Big City Punk of a Chef.  I put in 16 oz)

2 tsp canola oil

12 oz fresh or frozen peas (um, don’t double this…wow, I put in way too many peas)

2 cups water

14 oz chicken broth

2 medium carrots, sliced 1/4th inch thick (I doubled this amount)

2 stalks celery, sliced 1/2 inch thick (I doubled this amount)

1 bunch green onions, bias sliced

1 tbsp fresh tarragon or 1/2 tsp dried tarragon (don’t leave this out…it makes the soup)

Stir and brown ham in a large saucepan with canola oil for about 5 minutes.  Add peas, water, broth, carrots, celery, green onions, and tarragon.  Bring to boiling, reduce heat.  Cover and simmer, 5 to 10 minutes until peas and carrots are tender.

I served this with cornbread.  I love soup, but I’m not big on any type of pea soup.  This was surprisingly good and very easy to make.  I chopped everything at naptime and just put it all together for dinner.  Even the leftovers were good, and not mushy at all.