About this recipe:This is a hearty pea soup in which dried split peas and a ham bone are cooked with carrots, potatoes, onions and a pinch of marjoram. You can choose to soak the peas overnight or use the faster method explained in the recipe.
500g dried split peas
2 litres cold water
750g ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 celery sticks, chopped
3 carrots, chopped
1 potato, diced
Directions Prep:10min › Cook:2hr10min › Extra time:1hr › Ready in:3hr20min
In a large stock pot, cover peas with cold water and soak overnight, or speed things up by simmering the peas for 5 minutes, then soaking them for 1 hour.
Once peas have soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil, then simmer for 1½ hours, stirring occasionally.
Remove the bone from the pot, dice the meat and return it to the soup. Discard bone.
Add celery, carrots and potatoes to the pot and cook slowly, uncovered, for 30 to 40 minutes, or until vegetables are tender.