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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day. Ingredients:
2 1/4 cups dried split peas |
2 quarts cold water |
1 1/2 pounds ham bone |
2 onions, thinly sliced |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 pinch dried marjoram |
3 stalks celery, chopped |
3 carrots, chopped |
1 potato, diced |
Directions:
1. 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.
2. 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.
3. 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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