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In a real hurry?  Ready to open a can of soup just to feed them something?   Try this improved version of pea soup; a hearty choice.

Quick Split Pea & Veggie Soup

1 can green pea soup (concentrated) (Note #1)
1 Tablespoon olive oil
1 piece of ham, diced (Note # 2)
1 small or 1/2 large onion, chopped
1 medium carrot, in small cubes
1 stalk of celery, fined chopped
1 medium potato, in small cubes
1 to 2 cloves garlic, minced
1 1/2 cans of milk, skim or reduced fat
water
1/2 teaspoon black pepper, or to taste
1/4 teaspoon mace (Note #3)
Chopped parsley (optional)

Heat olive oil over medium heat.  Add diced veggies except garlic, and the ham or other meat.  Saute until onion starts to brown slightly.  Add garlic and stir for a minute longer.  Barely cover with water.  When it starts to boil, turn low and simmer until carrots are tender.

Mix milk into the pea soup concentrate little by little to avoid lumps.  When smooth, add to veggies.  Add black pepper and mace.  You may wish to add some salt (Note #4).  Heat but do not boil.  

Garnish with a little chopped parsley if you wish.   We usually serve this with Low-Fat Grilled Cheese-plus Sandwiches.

Note # 1:  I use the kind in the red and white can.  If you use powdered mix, use half again as much milk as the liquid called for (Example:  1-1/2 cups water or milk = 2-1/4 cups milk.

Note # 2:  If you haven't any ham on hand, you may substitute pork, sausage or a little bacon, or go meatless.

Note #3:  If you don't have mace on hand, you could add a pinch of nutmeg.

Note #4:  This recipe isn't low salt, if your diet is sodium restricted.   Adding more salt, although tasty, does take the sodium level on up there into the daily limit.