1 1/3 tablespoons extra virgin olive oil, divided
1/3 pound diced smoked ham
2/3 small onion, chopped
2/3 cup green split peas
9 2/3 ounces chicken broth
9 2/3 ounces water
1/3 tablespoon fresh sage
1. Heat 1 tablespoon oil in a large saucepot over medium heat. Cook ham 5 minutes, or until lightly browned. Remove with a slotted spoon and set aside. Add remaining tablespoon of oil to pot. Cook onion 5 minutes, until softened. Add peas, broth mixture and sage. Bring to a boil.
2. Reduce heat to low and cook 35 minutes, or until peas are tender.
3. Purée half the soup in a blender, and return to pot along with reserved ham. Cook over medium heat 10 minutes for flavors to blend. Add salt and pepper to taste. Net Carbs: 12.5 Fiber: 8.6 Protein: 14.8 Fat: 7.4 Calories: 204