Ingredients
570 g dried split peas
2 liters cold water, plus extra as needed
680 g ham bone
2 onions, thinly sliced
3 g salt
1 g ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced
Directions
Step 1
Prepare all the ingredients.
Step 2
In a large stockpot, place the split peas and cover them with several inches of cold water. Let them soak for 8 hours to overnight. Then, drain, rinse, and return the peas to the pot.
Step 3
Add 2 liters of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover and bring to a boil. Reduce the heat and let it simmer for 1 hour and 30 minutes, stirring occasionally.
Step 4
Remove the ham bone, cut off the meat, dice it, and return it to the soup.
Step 5
Add the celery, carrots, and potatoes.
Step 6
Cook uncovered over low heat until the vegetables are tender, which should take about 30 to 40 minutes.
Step 7
Serve and enjoy!