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–+ servings

Split Pea Soup

Adapted from a recipe in the Casserole Cook Book, page 129.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Passive Time 4 hours
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 454 grams dry split peas, (1 lb)
  • 2 quarts water, (8 cup)
  • 1 meaty ham bone, or ham hocks
  • 1½ cups onion, sliced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon dried marjoram
  • 1 cup celery, diced
  • 1 cup carrot, diced

Instructions
 

  • Rinse peas and place in a container and add water to cover by 1 inch. Set aside and let soak for 4 hours.
  • Drain peas and place in a large pot along with the ham bone and seasonings. Add the 2 quarts of water. Bring to a boil, then reduce to low and simmer for 1½ hours. Stirring occasionally.
  • Remove the bone, cut off meat and dice, return meat to the soup, discard the bone. Add the celery and onion to the soup. Simmer for another 30-40 minutes or until the vegetables are tender. Taste and season with salt as desired.
  • Serve and enjoy.

Notes

Low cost per serving using ham hocks as they are very common.