3 cups chicken stock
1/2 tsp dried thyme
4 celery ribs, sliced thin
2 carrots, peeled and sliced thin
2 cans condensed split pea soup, undiluted
8 oz cooked ham, diced
shredded Parmesan or Romano cheese for topping
In a large pan, bring the stock and thyme to a boil. Add celery and carrots and simmer, uncovered, about 5 minutes or until veggies are tender/crisp. Stir in soup and ham and heat through. Serve, sprinkled with cheese.