[toc]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!
Ingredients
| 16oz Pachage | Your favorite Dried Split Peas Whatever you do, don’t use cheap split peas! |
| 4 cups | Water |
| 3 | Large Russet Potatoes Peeled and cubed |
| 2 | Large Yellow Onions Small dice |
| 2 | Carrots Fine dice |
| 4 cups | Ham 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 |
| 1/2 teaspoon | Salt |
Directions
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.
Enjoy!
