Peppery Pea Soup

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Oxmoor House


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1 (16-ounce) package frozen English peas, thawed

1 large yellow onion, cut into eighths

1 medium baking potato, peeled and cut into fourths

1 medium carrot, scraped and cut into fourths

1/2 cup chopped lean cooked ham

2 1/2 cups evaporated skimmed milk

1/2 cup water

1/2 teaspoon ground celery seeds

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

6 cloves garlic

1/4 cup nonfat sour cream

3/4 cup diced tomato

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