This split pea soup recipe makes a nourishing, hearty meal on a blustery fall or winter day.
Preparation Time:
Prep Time: 15 mins
Cook Time: 2 hrs
Additional Time: 8 hrs
Total Time: 10 hrs 15 mins
Ingredients:
- 2 ¼ cups dried split peas
- 2 quarts cold water, plus more as needed
- 1 ½ pounds ham bone
- 2 onions, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch dried marjoram
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 potato, diced
Directions:
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Gather all ingredients.
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Place peas in a large stockpot and cover with several inches of cold water; let soak, 8 hours to overnight. Drain, rinse, and return peas to the pot.
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Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.
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Remove ham bone; cut off meat, dice, and return meat to soup.
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Add celery, carrots, and potatoes
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Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.
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Serve and enjoy!
Nutrition Facts (per serving)
Calories: 310Kcal
Fat: 1g
Carbs: 58g
Protein: 20g
