I would add a bay leaf when the soup simmers for the last 30 minutes.


  • 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

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Submitted 6/13/05.
Source: Better Homes and Gardens New Cook Book (was new in the seventies)
Submitted By: tc c
Split Pea Soup