Split Pea Soup
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
- 2 1/4 cups dried split peas
- 2 quarts cold water
- 1 1/2 pounds ham bone
- 2 onions, thinly sliced
- 1/2 tspn salt
- 1/4 tspn ground black pepper
- 1 pinch dried marjoram
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 potato, diced
Here are your instructions:
In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
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