Sunday, November 29, 2009

Split Pea Soup

Before Thanksgiving we needed to clean out our fridge. We decided to use our remaining ham (and the bone) to make this soup. It has been a very long time since we've had split pea soup--Alyssa and Joshua didn't remember having it before. We all loved this soup! And, like most soups, it is even better the next day.

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


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.

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