Wisconsin Split Pea Soup
From Recipes
| Summary | |
|---|---|
| Prep time | 10 min + cooling |
| Cook time | 3 hrs + cooling |
| Source | Taste of Home Apr/May 2001 |
| Yield / serves | 12 servings (3 qts) |
| Rating | (unrated) |
Ingredients
- 1 pound dried green split peas
- 2-1/2 quarts water
- 1 meaty ham bone or 2 smoked ham hocks
- 1-1/2 cups chopped onion
- 1 cup each diced celery, carrots and potatoes
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic salt
- 1/4 teaspoon dried marjoram
- Salt to taste
Preparation
In a Dutch oven or soup kettle, add the peas, water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
Set aside ham bone until cool enough to handle. Remove meat from bone; discard bone. Cut ham into bite-size pieces. Return to the soup and heat through.
