Ingredients

• 1 pound dry green split peas
• 2 quarts water
• 1 meaty ham bone
• 1 cup chopped onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried marjoram, crushed
• 1/4 teaspoon dried thyme, crushed
• dash pepper
• 1 cup chopped celery
• 1 cup chopped carrot
• 1/2 teaspoon salt, or to taste
• Crumbled bacon or finely chopped ham for garnish, optional

• Prep Time: 25 minutes
• Cook Time: 165 minutes

• Total Time: 190 minutes
• Yield: 8 Servings

Preparation

1. In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring the peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour.
2. Add ham bone to the peas, along with chopped onion, garlic powder, marjoram, thyme, and pepper. Bring the soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally.
3. Remove meat from the ham bone. If desired, put a little finely chopped ham aside for garnish. Dice the meat and return to pea soup with chopped celery and carrot. Simmer slowly for 45 minutes, stirring occasionally.

1. Taste and add salt, as needed.
2. If desired, top with finely chopped ham or crumbled cooked bacon.