Ingredients
6
6 servings
- •2.25 cups dried split peas
- •2 quarts cold water, plus more as needed
- •1.5 pounds ham bone
- •2 onions, thinly sliced
- •0.5 teaspoon salt
- •0.25 teaspoon ground black pepper
- •1 pinch dried marjoram
- •3 stalks celery, chopped
- •3 carrots, chopped
- •1 potato, diced
Instructions
- Place peas in a large stockpot and cover with several inches of cold water; let soak, 8 hours to overnight. Drain, rinse, and return peas to the pot.
- Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 1/2 hours, stirring occasionally.
- Remove ham bone; cut off meat, dice, and return meat to soup. Add celery, carrots, and potatoes. Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.
Nutritional Facts
Per 6 servings
- Calories: 310
- Carbohydrate: 58g
- Fat: 1g
- Fiber: 22g
- Protein: 20g
- Sugar: 10g
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