Split Pea SoupIngredients2 ¼ cups dried split peas, rinsed well 2 quarts cold water, plus more as needed 1 (1 ½ pound) 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 Place split peas in a large stockpot and cover with cold water; let soak, about 1 hour Drain and rinse peas; add one quart of cold water, ham bone, onions, and seasonings to the pot Bring to a boil, then cook at low heat about one hour Add the vegetables and cook until the vegetables are tender; (an additional 30 minutes) Serve with cornbread; recipe here
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