- 12
- 25 mins
- 26 mins
Ingredients
- 8 cups water
- 3 14-oz. cans reduced-sodium chicken broth
- 1 lb. cooked boneless ham, chopped
- 4-1/2 cups dry split peas, rinsed and drained
- 3 bay leaves
- 1/4 tsp. dried marjoram, crushed
- 1/4 tsp. ground black pepper
- 1-1/2 cups chopped carrots (3 medium)
- 1-1/2 cups chopped celery (3 medium)
- 1-1/2 cups chopped onion (3 medium)
- Salt and ground black pepper
Preparation
Step 1
1.
In a 7- to 8-quart Dutch oven combine water, broth, ham, split peas, bay leaves, marjoram, and pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Uncover; stir in carrots, celery, and onions. Bring to boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and black pepper. Remove bay leaves; discard. Stir to combine (mixture may appear separated). Serve immediately or cool for 30 minutes.
2.
To freeze, divide cooled soup among three 2-quart (8-cup) freezer containers. Cover; label. Freeze up to 3 months.
3.
To reheat frozen soup, dip the bottom of the container in hot water for 5 minutes. Transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat about 30 minutes or until heated through, stirring occasionally. Makes 12 servings (or three 4-serving portions)