1. Rinse peas and place in a large stock pot and cover with water. Add salt and bring to a boil for two minutes. Remove from heat and leave covered for one hour.
Add ham, onion and grated carrot into the pot and simmer over low heat for 1-1/2 hours or until peas are tender but not mushy. The soup should be thick before adding milk. If too much water evaporates while simmering and the soup becomes too thick, add water as needed. Once the soup is cooked, add milk until desired consistency is reached. Season with salt and pepper.
Per Serving: 11 g protein;
122 mg (12% DV) calcium;
153 calories; 2.6 g fat; 23 g carbohydrate; 4.2 g fibre; 247 mg sodium