This split pea soup recipe makes a nourishing, hearty meal on a blustery fall or winter day.
Ingredients
- ¼ cups dried split peas: 2 piece
- quarts cold water: 2 piece (plus more as needed)
- ½ pounds ham bone: 1 piece
- onions: 2 piece (sliced)
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- pinch dried marjoram: 1 piece
- stalks celery: 3 piece (chopped)
- carrots: 3 piece (chopped)
- potato: 1 piece (diced)
Metric Conversion
Stages of cooking
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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. Add celery, carrots, and potatoes. Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes. Photo by Maggie Stryjewska-Kara.
