How to Make Split Pea Soup With Ham

Split pea soup, granted, looks kind of dismal, lumpy and green. But it tastes terrific, and it's very satisfying. Plus, it's so easy to make! Serves three to four.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/2 c. chopped onions
• 1 bay leaves
• large saucepans
• 1/2 c. chopped celery
• 1/2 c. chopped carrots
• 2 c. chicken broths
• 1/4 tsp. dried marjoram
• 1 to 1 1/2 lbs. meaty hams bone
• 1 c. dry split peas (rinsed and drained)
• Large Saucepans
• 2 c. chicken broths
• 1/2 c. chopped carrots
• 1/2 c. chopped onions
• 1/2 c. chopped celery
• 1/4 tsp. dried marjoram
• 1 bay leaves
• 1 to 1 1/2 lbs. meaty hams bone
• 1 c. dry split peas (rinsed and drained)

1. Combine broth, split peas, ham bone, marjoram, bay leaf, 2 c. water and a dash of pepper in a large pot.

2. Bring to a boil, reduce heat, cover and simmer 1 hour, stirring occasionally.

3. Remove the ham bone and set aside until it is cool enough to handle.

4. Cut the meat off the slightly cooled ham bone and chop it coarsely. Discard the bone.

5. Add the ham, carrot, celery and onion to the soup pot.

6. Return the soup to a boil, reduce the heat, cover and simmer 20 to 30 minutes.

7. Discard the bay leaf and serve.

Tips & Warnings

• You can ask your butcher or local ham purveyor for a ham bone if you don't have one left over. (You may or may not have to pay for it.)
• Purée the soup for a finer texture. You can reserve the ham until after you've puréed the soup, if you like.

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