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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | split peas, dried | 8 | cups (8 fl oz) | water | 1 | Usda default (100 gm - 4 oz) | ham hocks or left over ham bone | 1 | Usda default (100 gm - 4 oz) | Ham, smoked, diced | 4 | slices cooked | bacon, chopped and cooked and drained of fat | 4 | ounces | whole turkey | 2 | cups | chicken broth or stock | 2 | onion | medium sweet onion chopped | 3 | carrot (7-1/2") | carrots, chopped | 2 | large (3" to 4-1/4" dia.) | potato, peeled and diced | 3 | stalks medium (7-1/2" - 8" long) | celery,chopped | 1 | teaspoon | salt | 1 | teaspoon | black pepper, ground | 0.25 | teaspoons | marjoram, dried |
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Steps
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Sequence
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Step
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| | 1 | In a large stock pot, cover peas with 2 qts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for 1 hour. (Some dried split pea packages from the store do not need to be soaked before cooking) | | 2 | Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Do not add any more salt or pepper until the end to make sure it is to your taste. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally. | | 3 | Remove bone; cut off meat, dice and return meat to soup. Add in the chopped ham, bacon and turkey meats. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 45 minutes, or until vegetables are tender. (At this point add more salt or pepper to taste if wanted.) | | 4 | Soup will thicken as it sits and overnight. |
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