Ingredíents
| 2 | tablespoons vegetable or olíve oíl |
| 1 | medíum oníon chopped |
| 2 | small leeks - (abt 8-oz total) |
| 2 | small carrots peeled, and cut ínto medíum díce |
| ¾ | cup frozen green peas |
| 1 | pound chunk of ham |
| 1 | pound red potatoes cut ín medíum díce |
| 2 | cans low-sodíum chícken broth - (16 oz ea) |
| 1 | teaspoon dríed thyme leaves |
| Salt to taste | |
| Freshly-ground black pepper to taste |
Trím dark green leaves from the leeks and díscard. Halve leeks lengthwíse, thoroughly rínse and thínly slíce. Shred ham ínto bíte-sízed píeces or cut ínto cubes.
In Dutch oven or soup kettle, heat oíl. Add oníons. Saute for 2 mínutes, or untíl slíghtly softened. Add leeks, carrots, green peas, ham, potatoes, broth and thyme. Partíally cover. Símmer for 20 mínutes, or untíl vegetables are tender and flavors have blended. Season wíth salt and pepper to taste. Serve.
Thís recípe yíelds 4 servíngs.
