Split Pea Soup

Ingredients

• 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

Description

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.