Tuesday, April 9, 2013

Split pea soup

Without a doubt this soup is my husbands favorite.  Whenever we have ham I make a big batch of split pea soup with the left over bone.  It also freezes beautifully so feel free to double the recipe, you don't need to add another bone just toss in some extra ham.

Split Pea Soup with Ham

1 pound dried split peas
1 meaty ham bone - or 2 ham hocks
6 cups chicken stock
1 large onion chopped (about 1 1/2 cups)
4 carrots chopped (about 1 1/2 cups)
4 celery stalks chopped (about 1 1/2 cups)
2 Tbsp granulated garlic
1 Tbsp marjoram
Salt to taste
Fresh ground pepper

Place ham bone, split peas and chicken stock in a large pot and bring to a slow boil.  Cover and reduce heat to simmer for 1 hour.
Remove ham bone from broth and add in vegetables, garlic and marjoram.  Pull meat from the bone, chop if needed and add back to the pot. 
Bring back up to a simmer and cook for 1 hour, adding water if needed in 1/2 cup portions.
Taste and add salt if needed.
Serve pipping hot and top with ground pepper.


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