This recipe was created by Bob, of Bob's Red Mill. Or perhaps it was really made by his wife Charlee. Either way it's a delicious, naturally dairy-free classic.
Author: Bob Moore
Recipe type: Soup
Cuisine: British / American
Serves: 8 servings
Ingredients
1 pound (about 2¼ cups) split peas
2 quarts (8 cups) water
1 meaty ham bone
1½ cups chopped onion
1 teaspoon sea salt, plus additional to taste
½ teaspoon black pepper, plus additional to taste
¼ teaspoon dried marjoram
1 bay leaf
1 cup diced celery or peeled potato
1 cup diced carrots
Instructions
Sort and rinse split peas.
Place the split peas in a large pot and cover with the water. Add the ham bone, onion, salt, pepper, marjoram, and bay leaf.
Bring the soup to a boil, cover, reduce the heat, and simmer very gently for 1½ hours.
Remove the ham bone, cut the meat off, and dice the meat.
Return the ham to the soup, add the celery or potato and carrots.
Continue to cook the soup for 30 to 40 minutes, or until the vegetables are soft.
Remove and discard the bay leaf. Season with additional salt and pepper as needed.