WISCONSIN SPLIT PEA SOUP

WISCONSIN SPLIT PEA SOUP


1 lb dry split peas
2-1/2 quarts water
1 meaty ham bone
1-1/2 cups chopped ham
1 cup each diced celery, carrots and potatoes
1 tsp. dried parsley flakes
½ tsp. pepper
¼ tsp. garlic salt
¼ tsp. dried marjoram
Salt to taste

In a Dutch oven or soup kettle, place the peas, water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Remove ham bone; when cool enough to handle, remove meat from the bone. Chop ham and return to the soup; heat through.

Yield: 12 servings.