Ingredients
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1 (16 -20 ounce) package dried split peas, green, rinsed
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8 cups water
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2 medium potatoes, peeled, cubed
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2 large carrots, peeled and chopped
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2 stalks celery, washed and chopped
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2 cups cooked ham, trimmed of fat, diced
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4 -5 teaspoons chicken bouillon powder or 4 chicken bouillon cubes
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1 teaspoon dried marjoram
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1 teaspoon poultry seasoning
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1 teaspoon dried sage
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1/2 teaspoon dried basil
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1/4-1/2 teaspoon salt, to taste
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2 medium onions, peeled and chopped
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1/2 teaspoon ground black pepper, to taste
Instructions
- Chop veggies and meat, then combine everything in a large stockpot -- going VERY EASY on the salt as your ham and bouillon might be salty enough already (you will test and add more later if needed).
- Stir, then bring to a boil over high heat.
- Don't walk away from the pot.as soon as it comes to a boil,stir, then lower the heat to low and drop a lid on the pot, venting just a bit for a few minutes so you don't have a boilover.
- As soon as the temperature drops enough to avoid a boilover (a few minutes), go ahead and let the lid sit fully on top of the pan.
- Let cook on low, covered, for about 1 1/2 hours,stirring once or twice, until all veggies are tender.
- Give the finished soup a taste test and adjust salt and other seasonings as needed.