I love split pea soup! It’s one of those foods that’s good and good for you (as long as you don’t mind eating green food). I also love it is because it’s a great hearty fall / winter soup, but also works well in the spring due to all the fresh vegetables used. I add spinach and sweet green peas to this recipe in the spring to mix it up from the norm. Yum!
- 2 1/4 cups dried split peas
- 2 quarts cold water or chicken broth
- 1 1/2 pounds ham bone
- 2 onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pinch dried marjoram
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 potato, diced
- 2 bay leaves
- 1/2 package frozen spinach (thawed)
- 1/2 cup frozen peas
- In a large stock pot, cover split peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 3-5 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper, marjoram, and bay leaves. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
- Stir in spinach and peas until warmed through.
- Eat and enjoy.
If you like a vegetarian option – this is a very easy soup to transition! Just use veggie broth instead of chicken broth and skip the ham.