Split Pea Soup


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


  1. Place peas in a large stockpot and cover with several inches of cold water; let soak, 8 hours to overnight. Drain, rinse, and return peas to the pot.

  2. Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 1/2 hours, stirring occasionally.

  3. Remove ham bone; cut off meat, dice, and return meat to soup. Add celery, carrots, and potatoes. Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.

Nutrition Facts

total fat 1g
saturated fat 0g
sodium 255mg
total carbohydrate 58g
dietary fiber 22g
total sugars 10g
protein 20g
vitamin c 14mg
calcium 85mg
iron 4mg
potassium 1084mg

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Soup Recipes

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