This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Cook: 2 hrs
Additional: 8 hrs 15 mins
Total: 10 hrs 30 mins
Prep: 15 mins
Servings: 6
Yield: 6 to 8 servings
Ingredients:
– 2 ¼ cups dried split peas
– 2 quarts of cold water
– 1 ½ pound ham bone
– 2 onions, thinly sliced
– ½ teaspoon of salt
– ¼ teaspoon ground black pepper
– 1 pinch dried marjoram
– 3 stalks of celery, chopped
– 3 carrots, chopped
– 1 potato, diced
Directions / Instructions
Step 1
In a large stockpot, cover peas with 2 quarts of cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
Step 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.
Step 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.
Nutrition Facts:
Per Serving: 310 calories; protein 19.7g; carbohydrates 57.9g; fat 1g; sodium 255.1mg.
source – cooking365.co.za
