• 1 Pound Dried Split Peas
  • 2 Tablespoons Butter
  • 1-2 Yellow Onions, Diced
  • 4-6 Garlic Cloves, Minced
  • 2 Carrots
  • 2 Celery Ribs
  • 2 Teaspoons Minced Garlic
  • 10 Ounces Lean Ham, Chopped
  • 8 Cups Water, Plus More As Needed
  • Crushed Red Pepper Flakes To Taste
  • 2 Bay Leaves
  • 1-3 Teaspoons Fresh Thyme
  • Salt And Pepper To Taste


  1. Place your peas in a large bowl, cover with water and soak overnight.  Drain and set aside.  Melt your butter in a large soup pot over medium-high heat.  Add the onions and garlic and sauté 2-3 minutes.  Add your carrots, celery and ham and sauté until the vegetables are soft.  Add the water, red pepper flakes, bay leaves, salt, pepper and drained peas and stir gently to mix.  Bring to a boil, lower the heat and simmer for 1 hour until the peas are tender.  Add water if the soup is getting too thick for your liking.  Remove the bay leaves before serving.
  2. Makes Sixteen 3 Weight Watchers Points Plus Servings