Loaded with vegetables and herbs, this soup gets a burst of robust flavor from a surprisingly small amount of ham.

• 6 ounces lower-sodium, lower-fat ham (1 cup), cut in bite-sized pieces
• 2 teaspoons canola oil
• 12 ounces fresh peas or one 10-oz. pkg. frozen baby peas
• 2 cups water
• 1 14-ounce can reduced-sodium chicken broth
• 2 medium carrots, sliced ¼-inch thick
• 2 stalks celery, sliced ½-inch thick
• 1 bunch green onions, bias-sliced
• 1 Tablespoon snipped fresh tarragon, or ½ teaspoon dried tarragon
• Lemon wedges
• Half of an 8-ounce carton nonfat yogurt

1. In large saucepan brown ham in hot oil over medium heat without stirring for 3 minutes. Stir and brown the other side for 2 to 3 minutes.
2. Add peas, water, broth, carrots, celery, green onions, and tarragon. Bring to boiling. Reduce heat; simmer, covered, for 5 to 10 minutes or until peas and carrots are tender.
3. To serve, divide soup among four soup bowls. Pass lemon wedges and yogurt.

Makes 4 servings.