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