On a chilly fall or winter day, this recipe for split pea soup creates a filling, hearty supper.
Split Pea Soup
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
- Put the peas in a big stockpot and cover with a few inches of cold water. Soak for eight to twelve hours. Peas are drained, rinsed, and added back to the saucepan.
- To the stockpot, add the ham bone, onion, salt, pepper, marjoram, and 2 quarts of cool water. For one and a half hours, simmer covered, stirring occasionally.
- Remove the ham bone, then slice, dice, and add the meat back to the soup. Add the potatoes, carrots, and celery. Cook slowly, with the lid off, for 30 to 40 minutes, or until the veggies are soft.