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Wisconsin Split Pea Soup

Marjoram, garlic, potatoes and carrots blend nicely with peas in this hearty and economical soup. —Linda Rock, Stratford, Wisconsin
  • Total Time
    Prep: 10 min. + cooling Cook: 3 hours + cooling
  • Makes
    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

Directions

  • 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.

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