Categories: Main Dish, Pork, Soup

Ingredients

• 1 (16 -20 ounce) package dried split peas, green, rinsed
• 8 cups water
• 2 medium potatoes, peeled, cubed
• 2 medium onions, peeled and chopped
• 2 large carrots, peeled and chopped
• 2 stalks celery, washed and chopped
• 2 cups cooked ham, trimmed of fat, diced
• 4 -5 teaspoons chicken bouillon powder or 4 chicken bouillon cubes
• 1 teaspoon dried marjoram
• 1 teaspoon poultry seasoning
• 1 teaspoon dried sage
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground black pepper, to taste
• 1/4-1/2 teaspoon salt, to taste (optional)

Directions

1. Chop veggies and meat, then combine everything in a large stockpot — going VERY EASY on the salt as your ham and bouillon might be salty enough already (you will test and add more later if needed).

2. Stir, then bring to a boil over high heat.
3. Don’t walk away from the pot.as soon as it comes to a boil,stir, then lower the heat to low and drop a lid on the pot, venting just a bit for a few minutes so you don’t have a boilover.

4. 4As soon as the temperature drops enough to avoid a boilover (a few minutes), go ahead and let the lid sit fully on top of the pan.

5. Let cook on low, covered, for about 1 1/2 hours,stirring once or twice, until all veggies are tender.
6. Give the finished soup a taste test and adjust salt and other seasonings as needed.

Email to a friend | Print this recipe | Back