There have been a few times in my life when I ask “where have you been all my life?”. Okay, okay its happened more than once. But my point is, why do I wait so long before I make this soup? Sure, I live in Arizona now, and its hot; but who cares? Peas and ham make a perfect relationship; and I’m always looking for a new relationship…
Today’s relationship is about peas and ham… ~yummm~
So here it is…
When you decide to make this, sit outside, relax and enjoy!
|16oz Pachage||Your favorite Dried Split Peas
Whatever you do, don’t use cheap split peas!
|3||Large Russet Potatoes
Peeled and cubed
|2||Large Yellow Onions
Yes, include the ham bone too!
|1/2 cup||Diced celery|
|4 cups||Chicken broth|
|1 teaspoon||Dried marjoram|
|1 teaspoon||Poultry seasoning|
|1 teaspoon||Dried sage|
|1 teaspoon||Fresh cracked pepper|
|1/2 teaspoon||Dried basil|
I know, your split pea package says, no soaking necessary. I don’t buy it. I soak them for about 4 hours before I do anything with them. Makes them nice and tender.
Combine all ingredients in a large pot. Bring to a boil. Once you have it boiling, turn the heat down to a low simmer. Let simmer, stirring every now and then, for 2 hours.