Pea Soup

By Diana

Ingredients

• 1 pound green split peas
• 2 quarts water
• 2 tablespoons vegetable oil
• 2 celery ribs, cut into 1/2 inch dice
• 2 carrots cut into 1/2 inch dice
• 1 onion cut into 1/2 inch dice
• 1 teasp. marjoram leaves
• 1 teaspoon thyme leaves
• salt and pepper

Details

Servings 8

Preparation

Step 1

1. In a large pot, combine the split peas and water and bring to a boil. Simmer for 2 minutes, cover and let stand for 1 hour.

2. In a medium skillet, heat the oil. Add the celery, carrots, onion, marjoram and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes. Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours. Season with salt and pepper.

My only addition to this recipe is I put a ham bone with meat on it into the soup when I add the vegetables. When soup is finished I remove the bone and dice the meat and add back to the soup. This adds lots of flavor.