Friday, April 29, 2011

Split Pea and Ham Soup

My kids call this "UGLY SOUP," but we all like it:) It's a great way to finish a ham roast.

1 1/2 pounds ham bone with meat
2 quarts (8 cups) water
2 cups dried split peas
1 large onion, diced
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, peeled and diced (optional)

In a large stockpot, add ham bone to 2 quarts water, cover and simmer for 1 1/2 hours. Pour resulting broth through a strainer and return the liquid to the stockpot. Place ham bone on a cutting board, dice ham and return meat to the broth. Discard the bone.

Add the dried split peas to the broth and heat to a gentle boil for 2 minutes, then turn off the heat, cover and soak for 1 hour.

After an hour, add remaining ingredients (onion, salt, pepper, marjoram, celery, carrots and potatoes). Cook slowly, uncovered for 30-40 minutes, or until vegetables are tender. Serves 8-10.

I love this soup with Quick Yeast Rolls...

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