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Split Pea Soup

this is often an exquisite , hearty split pea soup. Great for a fall or cold winter days.


  • 2 ¼ cups of dried split peas
  • 2 quarts of cold water
  • 1 ½ pounds of ham bone
  • 2 onions, thinly sliced
  • ½ teaspoon of salt
  • ¼ teaspoon of ground black pepper
  • 1 pinch dried marjoram
  • 2 stalks celery, chopped
  • 4 carrots, chopped
  • 2 potato, diced

  • Directions:

    Step 1:

    In a big pot, cover peas with 2 quarts of cold water and soaked overnight. If you would like a faster method simmer the peas gently for three minutes, then soak for l hour.

    Step 2:

    Once the peas are soaked , add ham bone some onion, salt, pepper and marjoram. Cover and bring back boil then simmer for 2 hours  stirring occasionally.

    Step 3:

    Remove bone from stop meat dice and return meat to soup. Add some celery, carrots and potatoes. Cook them slowly, uncovered for 20 to 40 minutes or until vegetables are tender.

    Nutrition Facts:

    Per Serving:
    310 calories
    protein 19.7g
    carbohydrates 57.9g
    fat 1g
    sodium 255.1mg.


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