Split Pea Soup

Recipe View Assemble all your ingredients to ensure a smooth and efficient cooking process. (Prep time: 10 minutes)

Recipe View Place the split peas in a large stockpot and cover generously with cold water. Allow them to soak for at least 1 hour, or ideally overnight, to soften and plump. Drain, rinse thoroughly, and return the peas to the pot. (Soaking time: 1-12 hours)

Recipe View Add 2 quarts of fresh cold water, the ham bone, sliced onions, salt, pepper, and marjoram to the stockpot. Cover the pot, bring the mixture to a boil over high heat, then reduce the heat to low and simmer gently for 1 1/2 hours, stirring occasionally to prevent sticking. (Cooking time: 1 hour 30 minutes)

Recipe View Carefully remove the ham bone from the soup. Allow it to cool slightly, then cut off all the meat from the bone. Dice the ham into small pieces and return it to the soup, adding a delightful meaty texture. (Prep time: 15 minutes)

Recipe View Add the chopped celery, carrots, and diced potato to the soup. These vegetables will contribute sweetness and body to the final dish. (Prep time: 5 minutes)

Recipe View Continue to cook the soup slowly, uncovered, until the vegetables are tender and easily pierced with a fork, about 30 to 40 minutes. Stir occasionally to ensure even cooking. (Cooking time: 30-40 minutes)

Recipe View Ladle the split pea soup into bowls and serve hot. Enjoy the comforting flavors and hearty texture of this classic dish!