1 lb split peas, rinsed and picked through
8 cups water
1 tsp better than bouillon chicken broth base
1 ham bone
1 onion, chopped
1/4 tsp pepper
1/4 tsp dried marjoram
2 bay leaves
2 carrots, chopped
Bring peas, water, bouillon, ham bone, onion, pepper, marjoram, and bay leaves to a boil. Cover, reduce heat to low, and simmer 1 hour, stirring occasionally.
Remove ham bone and bay leaves. Add carrots and simmer 30 minutes more. Pick meat off ham bone and stir into soup. Serve.
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