| Marilyn's Split Pea Soup
1 pound of split green peas, rinsed
2 quarts of water
2 cups of chopped carrots
2 cups of chopped celery and tops
2 cups of chopped onion
1/2 cp of chopped parsley or 1/4 cup of parsley flakes
1 tablespoon of oregano leaves
1 tablespoon of salt
1/2 teaspoon of freshly ground black pepper
1 bay leaf
1 meaty smoked ham bone or smoked ham hock
several twists of freshly ground black pepper, optional
packages seasoned croutons, optional
In a 6 to 8 quart Dutch oven or heavy kettle combine split green peas, water, carrots, celery and tops, onion, parsley, oregano leaves, salt, pepper, bay leaf and ham bone. Heat to boiling, stirring frequently. Reduce heat, and simmer covered 1 hour and 30 minutes or until peas have cooked down to a thick soup. Stir occasionally to prevent sticking. Remove ham bone from soup. Cut meat from bone, chop coarsely. Return meat to soup, discard bone and fat. Reheat gently, covered. Taste for seasoning, add pepper if desired. Pour into heated tureen or ladle directly into soup bowls. Pass croutons if desired. Makes 3 quarts.
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