Split Pea Soup Recipe


2-1/4 cups dry green split peas (1 lb.)
8 cups cold water
1 tsp chicken bouillon granules
1 meaty ham bone (1-1/2 lb.)
1 med. onion, chopped
1/4 tsp pepper
1/4 tsp marjoram, crushed
2 med carrots, chopped
2 stalks celery, chopped

Rinse the peas well. In a Dutch oven, combine peas, the cold water. the chicken bouillon, ham bone, onion. pepper, and marjoram. Bring to boilingl reduce heat. Cover; simmer for one hour. Stir occasionally. Remove ham bone; when cool enough to handle, cut off meat and coarsely chop. Discard bone; Return meat to soup; Stir in carrots, and celery. Cover; simmer 30 minutes more. Season with savory, salt and pepper to taste.
Makes 10 servings
I would add a bay leaf when the soup simmers for the last 30 minutes.

Split Pea Soup

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