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Split Pea Soup
Ingredients
- 16 oz bag dried split peas (roughly 2 1/4 cups)
- 8 cups cold water
- 1 1/2 lbs ham bone
- 2 onions, thinly sliced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 pinch dried marjoram
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 potato, diced
Instructions
- Place peas in a large stockpot and cover with several inches of cold water; let soak, 8 hours to overnight. Drain, rinse, and return peas to pot.
- Add cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 1/2 hours, stirring occassionally.
- Remove ham bone, cut off meat, and return meat to pot. Add celery, carrots, and potatoes and cook slowly, uncovered, until vegetables are tender, about 30-40 minutes.
Notes
Can reduce water amount if it ends up too watery. Replace peas with navy beans for navy bean soup.