Split Pea Soup

Adapted from All Recipes

I liked the additions in this soup of onions and carrots, which recipes that I've made in the past haven't included.  I am always all about adding veggies to my recipes.  This a hearty soup, just perfect for a Winter day.  Serve with warm, crusty bread.

Ingredients:

• 2 ¼ cup dried split peas
• 2 quarts cold water
• 1 ½ pounds ham bone
• 2 onions, thinly sliced
• ¼ tsp ground black pepper
• 3 carrots, chopped
• 1 tsp parsley
• 1 tsp thyme
• ½ tsp garlic powder
• Salt, to taste

Directions:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight.  If you need a faster method, simmer the peas gently for 2 minutes and then soak for 1 hour.
• Once peas are soaked, add ham bone, onion, salt, pepper, marjoram, carrots, parsley, thyme, and garlic powder.  Cover, bring to a boil and then simmer for 1 ½ hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup.  Serve!  If too thick, add more water until desired texture is reached.