A tasty and hearty split pea soup
- 1 ham bone
- 1 pound dried green or yellow split peas
- 10 cups water
- 1 onion, diced
- 4 carrots, diced
- 3 stalks celery, diced
- 3 small Russet potatoes or 1 large
- 1 clove garlic, minced
- 1 bay leaf
- 3 whole allspice berries
- 1 tablespoon dried marjoram
- 1 – 2 teaspoons salt, to taste
- 1/2 teaspoon black pepper
- Add the ham bone and dried peas to a large soup pot with the water. Add the onion, carrots, celery, whole potatoes, garlic, bay leaf, and allspice. Be sure the peas and other veg are submerged, bring to a boil. Reduce the heat, and simmer for 60 -90 minutes, until the peas and other veg are tender.
- Remove the potatoes and the ham bone. Peel the potatoes, dice, and return to soup. Pick and meat of the bone, dice, and return the meat to the soup.
- Add marjoram, salt, and pepper. You’re ready to serve.
I’m a big fan of the Polish tradition of cooking potatoes with the skins on to add flavor to the potato and the broth. If you decide to skip this step and peel and dice the potatoes before cooking, you’ll still have a delicious soup.
If the soup becomes too thick, add water to get your desired texture.
Keywords: Polish Split Pea Soup