1 lb split peas, rinsed and picked through
8 cups water
1 tsp better than bouillon chicken broth base
1 ham bone, with a good amount of the unsliced meat left on
1 onion, chopped
1/4 tsp pepper
1/4 tsp dried marjoram
2 bay leaves
2 carrots, chopped
2 celery stalks, chopped
Bring peas, water, bouillon, ham bone, onion, pepper, marjoram, carrots, celery, and bay leaves to a boil. Cover, reduce heat to low, and simmer 1-2 hours, stirring occasionally, until peas are completely soft.
Remove ham bone and bay leaves. Pick meat off ham bone and stir into soup. Serve.
Can also be made in a slow cooker on low for 6 to 8 hours.
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