Split Pea Soup

I first had split pea soup during a lunch meeting of the Monterey Park (California) Lions Club. The cook – Jessie – had made a huge potful of the delicious soup and I could tell it was a popular item because when I went back for seconds, there was none left.

This is not my own recipe; I got it off the ‘Net a while back and fiddled around with it. I really regret not asking Jessie for her recipe 40 years ago. Darnit.

Ingredients 

·         DRIED SPLIT PEAS, 1 pound bag

·         COLD WATER, 2 quarts

·         HAM BONE, 1½ pounds

·         ONIONS, 2, thinly sliced or chopped

·         SALT, ½ teaspoon

·         BLACK PEPPER, ¼ teaspoon freshly ground

·         MARJORAM, dried, 1 pinch

·         CELERY, 1 stalk, chopped

·         CARROT, 1, chopped

·         POTATO, 1, diced (or, half-cup of mashed or equivalent) 

Directions 

1.       Soak the peas for at least a couple of hours with the water in a large stock pot.

2.       Add the ham bone, onion, salt, pepper and marjoram.

3.       Cover, bring to boil and then simmer for 1½ hours, stirring occasionally.

4.       Remove the bone. Cut the meat off the bone, dice and return meat to the soup.

5.       Add the celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

6.       Turn off the heat and let cool for a bit before serving.