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Split Pea with Ham Soup

2 cn (13.75-oz) chicken broth
2 c Water
1 lb Quick-cooking split peas
1 md Onion; sliced
1 sm Carrot; sliced
1 Bay leaf
3/4 c Non-dairy powdered creamer
3/4 c Boiling water
3 tb Butter
1 c Slivered; cooked ham
1/2 ts Celery salt
1/8 ts Pepper

Combine chicken broth, 2 cups water, peas, onion, carrot and bay leaf in kettle or large saucepan. Cover and cook over low heat, stirring occasionally to prevent scorching, until peas are tender, about 2 hours.

Press through coarse sieve and return to the kettle, stirring in the creamer, boiling water, butter and ham. Heat through; season with salt and pepper. (If you like a thinner soup, add more chicken broth.) Makes 7 cups.

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