April 21, 2025

Hello Foodie Friends

It's that time I always look forward to when there is a leftover ham bone saved anywhere near me. My sister even saves hers for me because the family enjoys this so much too. I'm talking about a pot of OLD FASHIONED SPLIT PEA SOUP. I always make extra since this freezes so well but rarely get to freezing since we lap it up. This is something very easy to do and is a great thing to share forward to someone with some crusty French bread too.

Enjoy!
Marzee
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SPLIT PEA SOUP

INGREDIENTS:
1 pound dry green split peas
2 quarts vegetable broth
1 meaty ham bone
1 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
dash pepper
1 cup chopped celery
1 cup chopped carrot
1/2 teaspoon salt, or to taste

DIRECTIONS:
In a large saucepan or Dutch oven, cover dried peas with 2 quarts of broth. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, marjoram, thyme, and pepper. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt.

Yield: 8 Servings

MARZEE's CORNER

Thinking about investing in a crock pot? Here are a few tips
to keep in mind:

* Make sure to get one with a removable liner. It is easier to clean.

* Buy one size bigger than you think you need. You'll find yourself using it for all sorts of things and you'll wish it were bigger.

* The traditional crockpot, where the heat encloses the crockery insert all around, as opposed to the kind where the heat is just from the bottom (more commonly called a slow cooker) provides more even, faster cooking and works best with most of the recipes you'll find.