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