| 1. |
Wash peas and drain them. In a pot, sauté onions and garlic in about 2 tsp of oil. |
| 2. |
Sauté celery, carrots, onion, garlic, and ham in large frying pan/skillet. |
| 3. |
After five minutes of browning of until soft, add to larger pot with peas and chicken stock, then cover the pot and let it come to a boil. Add salt and pepper to taste. |
| 4. |
Once it boils reduce heat and cook for about two hours (beans should be very soft by then). Make sure to check the water and consistency. You may need to add hot water if it becomes too thick. |
| 5. |
Note: based on a Weight Watchers recipe. |
