Wednesday, April 15, 2009

Old Fashioned Split Pea Soup

All I need are carrots and celery to make this yummy soup . . . my mom just brought me the ham bones from Easter dinner . . . can't wait for the aroma of this soup cooking to fill my house! Oh yeah . . . don't forget some really good bread to go with this.


1 pound dry green split peas
2 quarts water
1 meaty ham bone
1 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
dash pepper
1 cup chopped celery
1 cup chopped carrot
1/2 teaspoon salt, or to taste


In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, marjoram, thyme, and pepper. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt.

Yield: 8 Servings

Source: my recipe files . . . I have no idea where this recipe came from


Geraldine Anne Toring said...

hi! can we exlink?:)

MAC said...

One of my area restaurants served a lintel soup that was really great. Every recipe I've seen calls for tomatoes but this one had no tomatoes. This recipe sounds more like the soup than anything I've found with the main difference being the split peas. I'm marking this one and when fall comes I'll make this in hopes that it's at least close in taste.

Lola said...

I love Split Pea Soup. Instead of marjoram & thyme, I use dill.

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