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Ingredients
  • 1 tablespoon olive oil
  • 1 chopped medium onion
  • 4 carrots, thinly sliced
  • 3 celery stalks, thinly sliced
  • 1 tablespoon dried thyme leaves
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 bag (16 ounces) green split peas, picked over and rinsed
  • Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into ½-inch cubes
  • 2 tablespoons butter
  • 4 slices whole-wheat sandwich bread, crusts removed, cut into ¼-inch cubes
  • 1 to 2 tablespoons fresh lemon juice
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