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Split Pea Soup
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Instructions
1
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Gather all ingredients.
2
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Place peas in a large stockpot and cover with several inches of cold water; let soak, 1 hour to overnight. Drain, rinse, and return peas to the pot.
3
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Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.
4
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Remove ham bone; cut off meat, dice, and return meat to soup.
5
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Add celery, carrots, and potatoes.
6
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Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.
7
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Serve and enjoy!
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Tips & Tricks (5)
- Ham Bone Magic 🦴Roast the ham bone briefly before adding to the soup to intensify its smoky flavor and create deeper, more complex taste layers.
- Pea Perfection 🟢Rinse split peas thoroughly and check for any small stones, then soak for 30 minutes to reduce cooking time and improve texture.
- Aromatics Layering 🧅Sauté onions, carrots, and celery in a bit of butter before adding liquid to develop a rich, caramelized flavor foundation for the soup.
- Texture Control 🥄For a creamier soup, puree half the soup and return it to the pot, creating a perfect balance between chunky and smooth consistencies.
- Liquid Management 💧Keep extra water or broth nearby to adjust consistency; split peas absorb liquid quickly, so you may need to add more during cooking.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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