This split pea soup recipe makes a nourishing, hearty meal on a blustery fall or winter day.
Prep Time::15 mins
Cook Time:: 2 hrs
Additional Time:: 8 hrs
Total Time:: 10 hrs 15 mins
Servings::6
Ingredients
2 ¼ cups dried split peas
2 quarts cold water, plus more as needed
1 ½ pounds ham bone
2 onions, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced
Directions
Gather all ingredients.
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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 the pot.
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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.
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Remove ham bone; cut off meat, dice, and return meat to soup.
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Add celery, carrots, and potatoes.
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Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.
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Serve and enjoy!
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