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Split Pea Soup

This hearty split pea soup recipe features potatoes, carrots, celery, marjoram, and chunks of ham; perfect nourishment on a cold and blustery day!
Makes:6 servings


  • 2¼ cups dried split peas
  • 2 quarts cold water, plus more as needed
  • 1½ 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


Prep:15 mCook:120 mReady:10 h 15 m
  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 ½ 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.

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