Split Pea Soup

This recipe from Cooking Light is awesome...except it needs the addition of ham, of course. I simmer a ham bone until all the meat has fallen off, I shred the peices of ham, and then use the stock to make the soup (as a replacement for the vegetable stock, salt, and water in the recipe). Of course, this will change the nutrition info at the bottom. Other changes I make: a bag of shredded carrots rather than diced carrots, I don't blend the whole thing (just part of it because I like my soup chunkier), I use dried parsley instead of fresh, and no sour cream.

6 servings (serving size: 1 cup soup and 2 teaspoons sour cream)

Ingredients
1 1/2 cups green split peas
2 teaspoons olive oil, divided
2 cups chopped onion
1 cup diced carrot
1 bay leaf
1 tablespoon minced garlic cloves, divided (about 3 cloves)
1 tablespoon minced fresh rosemary, divided
1 teaspoon paprika
1/4 teaspoon black pepper
1 tablespoon tomato paste
1 tablespoon low-sodium soy sauce
4 cups water
2 cups Vegetable Stock or 1 (14 1/2-ounce) can vegetable broth
1 teaspoon salt
1/4 cup chopped fresh parsley
1/4 cup low-fat sour cream

Preparation
Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add tomato paste and soy sauce; cook until liquid evaporates, scraping pan to loosen browned bits.

Drain peas. Add peas, 4 cups water, Vegetable Stock, and salt to onion mixture; bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour, stirring often.

Discard bay leaf. Place half of soup in blender or food processor; process until smooth. Pour pureéd soup into a bowl. Repeat procedure with remaining soup.

Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir parsley mixture into soup. Spoon soup into bowls; top each with sour cream.

Note: If you use canned broth instead of Vegetable Stock, omit the added salt.

Nutritional Information
Calories: 233 (14% from fat)
Fat: 3.5g (sat 1.1g,mono 1.6g,poly 0.5g)
Protein: 13.7g
Carbohydrate: 38.7g
Fiber: 4.8g
Cholesterol: 4mg
Iron: 2.9mg
Sodium: 559mg
Calcium: 65mg