ham it up
Loaded with vegetables and herbs, this
soup gets a burst of robust flavor from
a surprisingly small amount of ham.
by RICHARD SWEARINGER photos ANDY LYONS
food styling JILL LUST recipe LAURA MARZEN, R.D.
what
makesit
better
NONFAT YOGURT
A dollop in your soup
may not seem like
much, but your body
absorbs the most
calcium when you eat
small amounts of
low- or non-fat dairy
thoughout the day.
REDUCED-SODIUM
HAM See “ Spotlight
on Ham,” page 199.
PEAS
Peas are a good
source of fiber, niacin,
and folate, but they’re
also packed with
thiamine— a B vitamin
usually thought of as
only coming from
whole grains.
Thiamine is essential
for muscle and nerve
function; one cup of
peas provides 40
percent of a woman’s
daily requirement.
LEMON AND
FRESH HERBS
These flavor boosters
do their magic without
adding fat, sodium, or
calories to food.
T H E B O T T O M L IN E
How this fresh pea soup with ham compares to a classic split-pea soup recipe.
PERCENT FEWER
CALORIES
FEWER GRAMS
OFCARBS
TIMES MORE
VITAMIN A
PERCENT LESS
SODIUM
196
A P R IL
2010
B E T T E R H O M E S A N D G A R D E N S
