i grew up on this soup. in fact, it is the one soup (other than chicken noodle soup on sick days) from my childhood that i remember eating — it was THAT good. i made it for the first time the other night and it was a big hit! after the first bite, i was asked for the recipe. and we all know that i don’t at all mind sharing.
8 c. water
2 c. dried green split peas, rinsed
1 c. ham, chopped**
½ c. chopped onion
½ c. finely diced carrots
½ tsp. salt
¼ tsp. pepper
¼ tsp. marjoram (i have a thyme plant in my backyard, so that’s what i used instead)
1 bay leaf
approx. 2 T. honey (this is my addition. i used to love the taste of honey on my cornbread then dipped in the soup. now that i can make the soup myself, i decided to put the honey in the soup and leave the cornbread plain. it’s less messy that way….not that i have anything against messy 😉 )
1) in a dutch oven pot, add water and dried peas. simmer for 1 hour.
2) add remaining ingredients. simmer for another 30-45 minutes. if soup is thicker than you desire, add some more water in (up to 2 cups, if needed).
**the ham can be eliminated for a vegetarian/healthier/cheaper option; in fact, i made it this time without the ham because i rarely keep ham on hand
and that’s it! easy as cake. wait, is that cake from a box or cake from scratch? either way, i think it’s actually EASIER than cake. 🙂 serve with cornbread.