Field peas that have been dried (split peas) have been a staple soup ingredient for country cooks for years. One super recipe is Wisconsin Split Pea Soup. The recipe was sent in by field editor Linda Rock (left) of Stratford. "Marjoram, garlic, potatoes and carrots blend nicely with peas in this hearty and economical soup," Linda confirms. "I also plant peas in my garden each year," she says. "They grow so well here that I pick enough to freeze and enjoy all winter."
- 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
- In a Dutch oven, 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. Yield: 12 servings (3 quarts).
Originally published as Wisconsin Split Pea Soup in Taste of Home April/May 2001, p45
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