Split Pea Soup- Sara

• 2 ¼ cups dried split peas
• 2 quarts of water
• 1 ½ pounds ham bone
• 2 onions, thinly sliced
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 potato diced
  
  
  
  • In large stock pot, cover peas with 2 quarts of water and soak over night. If you need a faster method, simmer the peas gently for 2 minutes and then soak for 1 hour. Once peas are soaked, add ham bone, onion, salt, pepper, and marjoram. Cover, bring to boil and then simmer for 1 and ½ hours, stirring occasionally. Remove bone, cut off meat, dice and return meat to the soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes or until vegetables are tender.