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.