This split pea soup recipe makes a nourishing, hearty meal on a blustery fall or winter day.<p><br><p><img src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F9291802.jpg&q=60&c=sc&orient=true&poi=auto&h=512" alt="Green Split Pea Soup"><br>
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Ingredients<br>
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2 ¼ cups dried split peas<br>
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2 quarts cold water, plus more as needed<br>
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1 ½ pounds ham bone<br>
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2 onions, thinly sliced<br>
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½ teaspoon salt<br>
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¼ teaspoon ground black pepper<br>
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1 pinch dried marjoram<br>
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3 stalks celery, chopped<br>
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3 carrots, chopped<br>
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1 potato, diced</p></p>
Step 1 Place peas in a large stockpot and cover with several inches of cold water; let soak, 8 hours to overnight. Drain, rinse, and return peas to the pot.<br>
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Step 2 Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 1/2 hours, stirring occasionally.<br>
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Step 3 Remove ham bone; cut off meat, dice, and return meat to soup. Add celery, carrots, and potatoes. Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.