Homemade Pea Soup

Tastes even better the 2nd day!

ingredients

In large pot, simmer for 2 minutes, remove from heat. Cover and let stand 1 hr to overnight.
1 lb. green split peas
2 1/2 qts. Water
Add:
Ham bone or smoked ham hocks or 1lb. metwurst/sausage
1 1/2 c. thinly sliced onion
1 tsp salt
1/2 tsp seasoned pepper
2 tsp chicken bullion (powder or cube)
1/4 tsp dried marjoram
Bay leaf
Bring to boil, cover, reduce heat. Simmer 1 1/2 hours.
Remove ham bone and let cool slightly. Meanwhile add:
1-2 cups celery, sliced
1-2 cups carrots, sliced
3 or 4 potatoes, cubed

1
When cool enough to handle remove meat from bone and return meat to the soup (sometimes I add a little more ham at this time if using a ham hock because they don’t give much meat but add a ton for flavor.)
2
Once you’ve added the veggies cook slowly about 45 minutes, until vegetables are tender. Serve with Celery Salt.

Source: Nancy Noteboom