Prep 30 mins
Cook 1 hr 30 mins
After a holiday dinner, when I have served a ham, I retain the ham bone to make this soup. It has become part of the whole holiday tradition, and is true comfort food.
- 2 3⁄4 cups water
- 1 1⁄2 cups dried split peas, rinsed and drained
- 1 (14 ounce) can chicken broth
- 1 meaty ham bone (about 1- to 1-1/2 lb.)
- 1⁄4 teaspoon dried marjoram, crushed
- 1⁄8 teaspoon black pepper
- 1 bay leaf
- 2 medium carrots, pared and sliced thin
- 2 celery ribs, sliced thin
- 1 medium onion, chopped
- In a large soup pot, combine water, peas, broth, ham bone, marjoram, pepper, and bay leaf. Bring to a boil, then reduce heat. Cover and simmer for 1 hour, stirring occasionally.
- Remove ham bone and let cool. When you are able to handle it, cut meat off the bone and dice. Discard bone (or donate to the family dog). Add diced ham to soup pot.
- Stir in carrots, celery, and onion. Return to a boil; reduce heat, cover, and simmer for 30 minutes more, until vegetables are tender. Discard bay leaf.
This soup is wonderfully flavorful and creamy. My husband had 3 bowls!
Wonderfully flavored soup that I let slow simmer for most of the day. We really prefer the peas broken down into a thick soup and I used a smoked ham hock. This made a great old fashioned pea soup that was much enjoyed. Thanks for posting Jackie :D