Split Pea Soup

Definitely a yummy, hardy, autumn/winter kind of food. At least in our household :) There are several ways of preparing this, but I have found one way that works to perfection and to our liking, every time.

6 (average) servings (more like 4 good ones)

• 2 1/4 cup of dried split peas
• 2 quarts of water
• 1 ham bone (smoked is what we prefer)
• 2 medium potatoes (russet or yellow are what we prefer)

spices:

• salt to taste
• ground black pepper to taste
• pinch of marjoram (dried will do, but I love fresh in which case you'll need 2 abundant sprigs of it)

base flavors:

• 2 medium onions
• 2 stalks of celery
• 3 carrots

Grab your large stock pot. Simmer the peas in the water for a few minutes and then let them soak off of the heat for another hour.

After peas have been soaked (and consequently softened) add the ham bone, chopped onion, salt, pepper and marjoram. Cover the pot, bring to a boil and then simmer on medium-low for 1 1/2 hours. Remember to stir often so nothing sticks nor burns. It's ok to add a cup or so of water if you see that it's getting low. Just be sure to add hot (not cold) water so as to not mess with the simmering temperature.

After the hour and a half, remove the ham bone, place it on a cutting board and pick off the meat. Then put the meat (evenly diced) back into the simmering pot. This is when you will also add the diced celery, carrots and (more largely diced) potatoes.

Keep on simmering for another 30 minutes or so, until the veggies are soft. The veggies are your way of knowing when the soup is done.