Split Pea and Ham Soup I

Ingredients

Tap an ingredient to see possible substitutions.

• 2 ¼ cups dried split peas, rinsed well
  Click to see substitutions
• 2 quarts cold water, plus more as needed
  Click to see substitutions
• 1 (1 ½ pound) ham bone
  Click to see substitutions
• 2 onions, thinly sliced
  Click to see substitutions
• ½ teaspoon salt
  Click to see substitutions
• ¼ teaspoon ground black pepper
  Click to see substitutions
• 1 pinch dried marjoram
  Click to see substitutions
• 3 stalks celery, chopped
  Click to see substitutions
• 3 carrots, chopped
  Click to see substitutions
• 1 potato, diced
  Click to see substitutions

Instructions

1. 1
   Gather all ingredients.
2. 2
   Place peas in a large stockpot and cover with several inches of cold water; let soak, 1 hour to overnight. Drain, rinse, and return peas to the pot.
3. 3
   Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.
4. 4
   Remove ham bone; cut off meat, dice, and return meat to soup.
5. 5
   Add celery, carrots, and potatoes.
6. 6
   Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.
7. 7
   Serve and enjoy!