Split Pea Soup

Split Pea Soup

Prep Time: 15 Minutes
Cook Time: 2 Hours
Serves 6

Ingredients:
2 1/4 cups dried split peas
2 quarts cold water
2 quarts cold chicken stock
1 1/2 pounds ham bone
2 onions, rough chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
1 tsp rosemary
1 tsp thyme
2 cups celery, chopped
2 cups carrots, chopped
1 cup potato, diced (optional, I did mine without onions and it was lovely and not as thick)
3 garlic cloves (I prefer crushing but u can mince too)

Directions:
1. 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 in cold water for 2 minutes, and then soak for l hour.
2. Once peas are soaked, strain, add chicken stock, ham bone, onion, salt, pepper and herbs. Bring to boil and then reduce to a simmer. Let cook covered for 1 1/2 hours, stirring occasionally.
3. Remove the ham bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Continue simmering, uncovered for 45 to 60 minutes, or until vegetables are tender.

* If you want to thicken the soup without using potatoes, scoop some broth into a bowl, add some refried beans, stir to mix well, return to stock. However, split peas tend to thicken the soup rather nicely. I like to cool my soup, repack them into separate containers to freeze for later days as soups are better overnight.