Split Pea Soup

1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

2. Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. 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 celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Calories 310 kcal 16%

Carbohydrates 57.9 g 19%

Cholesterol 0 mg 0%

Fat 1 g 2%

Fiber 21.5 g 86%

Protein 19.7 g 39%

Sodium 255 mg 10%