Split Pea SoupSubmitted by: DEBORAHMM1
IntroductionFrom Better Homes & Gardens New Cook Book (1981), page 756. From Better Homes & Gardens New Cook Book (1981), page 756.
2-1/4 cups dry green split peas (1 pound)
8 cups cold water
1 tsp instant chicken bouillon granules
1 meaty ham bone (1-1/2 pounds)
1 medium onion, chopped
1/4 tsp pepper
1/4 tsp dried marjoram, crushed
2 medium carrots, chopped
2 large stalks celery, chopped
In large pot (or dutch oven) combine peas, water, chicken bouillon, ham bone, onion, pepper, and marjoram.
Bring to boil; reduce heat.
Cover and simmer for 1 hour, stirring occasionally.
Remove ham bone; when cool enough to handle, cut off meat and coarsely chop.
Return meat to soup.
Stir in carrots and celery.
Cover; simmer 30 minutes more.
Makes 10 servings (1 cup).
Number of Servings: 10
Recipe submitted by SparkPeople user DEBORAHMM1.