Ingredients
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2 1/4 cups
dried split peas
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2 quarts
cold water
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1 1/2 pounds
ham bone
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2
onions
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1/2 teaspoon
salt
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1/4 teaspoon
ground black pepper
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1 pinch
dried marjoram
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3
stalks celery, chopped
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3
carrots, chopped
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1
potato, diced
Directions
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In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
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Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
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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.
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