Split Pea Soup

          

This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.

Original recipe makes 6 to 8 servings

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

  • PREP

    15 mins

  • COOK

    2 hrs

  • READY IN

    10 hrs 30 mins

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.

Nutrition

Calories: 310 kcal
Carbohydrates: 57.9 g
Cholesterol: 0 mg
Fat: 1 g
Fiber: 21.5 g
Protein: 19.7 g
Sodium: 255 mg

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