Split Pea Soup with Ham and Cheese

SmartPoints® value per serving
Total Time
1 hr 29 min
14 min
1 hr 15 min
This split pea soup is not only made with the real stuff, it’s also laced with delicious little morsels of ham and cheese. Change is good!


dry split peas

1 pound(s), picked over, rinsed, and drained

vegetable oil

4 tsp

uncooked carrot(s)

2 medium, chopped

uncooked onion(s)

1 large, chopped

uncooked celery

1 rib(s), medium, chopped

reduced-sodium chicken broth

2 cup(s)


2 cup(s)

cooked lean ham

¼ pound(s), cut into matchstick-size pieces

black pepper

tsp, freshly ground

low fat cheddar or colby cheese

2 oz, cut into 1/2 inch cubes


  1. Place the peas in a large saucepan; add enough water to cover them by 2 inches and bring to a boil. Remove from the heat, then cover and let soak 1 hour. Drain.
  2. Heat a large nonstick saucepan or Dutch oven. Swirl in the oil, then add the carrots, onion, and celery. Sauté until wilted, about 5 minutes. Add the peas, broth, water, ham, and pepper. Bring to a boil; reduce the heat and simmer, covered, stirring occasionally, until the peas are tender, about 1 hour. Top with the cheese and serve immediately, or set aside to cool to room temperature, then refrigerate up to 3 days. Yields 1 cup per serving.


Back in the old days, when legumes were considered fattening, Weight Watchers created Mock Split Pea Soup. Made from pureed green beans, asparagus, celery, and a few other ingredients, it only resembled the real thing in color.

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