This simple yet tasty soup is a good way to use up any leftover ham.
Easy Pea and Potato Soup
1 (16-ounce) bag frozen peas, thawed
1 (14-0unce) can chicken broth
1 pound russet potatoes, peeled and diced
1 carrot, peeled and diced
1 (6-ounce) ham steak or leftover ham, diced
Salt and pepper to taste
Set Sun Oven out to preheat.
Add enough water to the broth to measure 3 cups total. Puree the peas with 1 1/2 cups of the broth mixture in a blender. Pour the pureed peas into a large pot. Add the potatoes, carrot, and ham. Cover and transfer the pot to the Sun Oven. Cook until the vegetables are tender, about 1 hour. Season to tastes with salt and pepper.