Split Pea Soup

It is the time of year again when I make split pea soup. We usually go to my mom's for Easter where she makes the traditional ham. When the day is over and she has asked who wants the ham bone, nobody wants it except for me. So I consider myself lucky and can't wait to make split pea soup with it.

I would have to say that split pea soup is my ultimate comfort food. Maybe it is the fact that I don't make it that often, but I do have to say that I love the flavor of this soup, it's so good.

I had made split pea last year after Easter and had posted the recipe, but this year I used a different recipe and decided to post this one as well. I used an herb that is new to me marjoram in this soup. The amount that I used was little so not sure what the impact of this herb had on the soup. But I do have to admit I was quite sad when the soup was all eaten, it was so delicious and I loved every bite of it.

Split Pea Soup (Source: Adapted from Taste of Home)
Ingredients:
1 pound dried green split peas
2 1/2 quarts water
1 meaty ham bone
1 1/2 cups chopped onion
2 celery ribs chopped
2 medium potatoes cubed
1 cup carrots
2 cloves garlic minced
1 bay leaf
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
Salt to taste
Directions:
1. In a large soup pot, add the peas, water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
 2. Remove ham bone and set aside to cool. Stir in the remaining ingredients to the soup. Bring to a boil; reduce heat, cover and simmer for about 30 minutes or until vegetables are tender.
3. Remove the meat from the bone, cut the meat into bite size pieces and return to the soup. When the soup is done cooking it is a good idea to remove the bay leaf. Season with salt and pepper.

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