Preparation:
Sort and rinse peas; set aside. In 2-quart saucepan heat margarine until bubbly and hot; add carrot, onion, celery, and ham and cook, stirring constantly, until onion is translucent. Stir in split peas and remaining ingredients and bring to a boil. Reduce heat, cover, and let simmer until peas and vegetables are soft, about 45 minutes. Let soup cool slightly; remove and discard bay leaf and clove. Transfer soup to work bowl of food processor and process utnil pureed; return to saucepan and cook until heated. |
