SPLIT PEA SOUP
from Robin W. L.
This soup is practically heaven, and is my standard.
My family asks for and fights over it.
I often double or even triple this recipe, and freeze it in meal-sized batches. It freezes great for several months. It is so nice to have on hand for those evenings when you’re too tired or busy to cook.
1 lb (2-1/2 C) dry split peas, rinsed and drained
1 meaty ham bone (1-1/2 lb)
1-1/2 C diced onion
2 beef or chicken bullion cubes
1/2 tsp. pepper
1/4 tsp. dried marjoram
1 C. celery, diced
1 C carrots, diced
Into your large stock pot, dump everything in, plus 2 quarts water. Bring very gently to boil. Reduce heat to barely on, and let simmer for 1.5 – 3 hours. Add a bit of water if you think it’s too thick. Don’t allow to boil again. Stir occasionally. When the meat begins to fall off the bone, it’s done, and time to remove the bone. Scrap all the good meat off the bone, and dice, then add back to the soup. Add salt to taste.
You can also cook this soup in the crock pot. Just dump everything into it in the morning, and then, right before dinner, remove the bone, dice the meat, add it back to the soup, stir and serve! Great just as it is, or with a nice tossed green salad and crusty bread.