SPLIT PEA SOUP RECIPE
Split Pea Soup is hearty soup filled with protein, veggies and carbs, perfect for sustaining you during cold weather. Enjoy this classic, family soup recipe which is a meal in an of itself!
- 16 ounces green split peas (1 bag) (1 lb/454 grams)
- 2 quarts water
- 1 1/2 pounds ham diced
- 2 medium yellow onions thinly sliced
- 1/2 teaspoon Kosher salt optional, amount to taste, depending on how salty the ham is
- 1/4 teaspoon fresh ground black pepper 1/4-1/2 teaspoon- OR pepper medley
- 2 dried bay leaves whole
- 1/4 teaspoon dried marjoram leaves
- 3 stalks celery chopped
- 3 medium carrots about 13 oz- ends chopped, peeled and chopped
- 1 medium potato about 9 oz- diced
- In a large soup pot on the stove top, over medium-high heat, heat 2 quarts of water, peas, sliced, onions, pepper, ham, bay leaves and optional marjoram. Stir to combine. Bring to a boil and then reduce to a simmer. Simmer for 1 1/2 hours, stirring intermittently.
- After simmering for 1 1/2 hours, remove the bay leaves and add the carrots, potatoes, and celery. Stir to combine. Bring to a boil again and reduce to a simmer. Cook for a half hour. Towards the end, optionally you can add 2-4 cups of water or chicken or vegetable broth to thin out the broth depending on how thick or thin you like it. If you choose to use water, you may need to add more salt, however, the ham, probably has enough salt to season the soup.
- When the vegetables are tender, add more salt and pepper to taste; serve and enjoy!