• 2   
    leeks, white parts sliced
  • 2   teaspoons 
    olive oil
  • 2  19  ounce can 
    ready-to-serve green split pea with bacon soup
  • 1 1/2  cups 
    apple juice
  • 2   
    carrots, peeled and chopped
  • 1/2  cup 
    diced cooked ham
  • 1/2  teaspoon 
    ground black pepper
    Fresh mint leaves (optional)
In a large saucepan cook leeks in hot oil over medium heat for 3 minutes or just until tender. Remove a few leeks with a slotted spoon and set aside. Stir in soup, juice, carrots, ham, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 15 minutes or until carrots are tender.
Ladle into serving bowls and top with reserved leeks and, if desired, mint.
Nutrition information
Per Serving: cal. (kcal) 291, Fat, total (g) 4, chol. (mg) 3, sat. fat (g) 1, carb. (g) 51, Monosaturated fat (g) 2, fiber (g) 7, sugar (g) 17, pro. (g) 11, vit. A (IU) 58, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 89, sodium (mg) 1038, Potassium (mg) 705, calcium (mg) 40, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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