SPLIT PEA #2

SPLIT PEA #2


2-1/4 cups dried split peas
2 quarts cold water
1-1/2 lbs. ham bone
2 onions, thinly sliced
½ tsp. salt
¼ tsp. black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced


In a large stockpot, cover peas with 2 quarts water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for 1 hour.

Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to a boil and then simmer for 1-1/2 hours, stirring occasionally.

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.

Yield: 7 servings.