Wisconsin Split Pea Soup

Name: Wisconsin Split Pea Soup
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 12 servings (3 quarts).
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

TOTAL TIME: Prep: 10 min. + cooling Cook: 3 hours + cooling YIELD: 12 servings (3 quarts).

Marjoram, garlic, potatoes and carrots blend nicely with peas in this hearty and economical soup. —Linda Rock, Stratford, Wisconsin

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

Directions

1. 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.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
3. 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.

Nutrition Facts

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