Split Pea Soup Recipe

2 1/2 cups dried split peas
2 1/2 quarts cold water
1 1/2 pounds ham bone with plenty of ham and any broth leftover from baking the ham.
2 onions, thinly sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch dried marjoram
1 pinch dried thyme
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

In a large stock pot, cover peas with the cold water and soak peas overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for one hour.

Once peas are soaked, add ham bone, onion, salt, pepper, marjoram and thyme. Cover, bring pea soup to a boil and then simmer for 1 1/2 hours or until the split peas are tender, stirring occasionally.

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