INGREDIENTS

.5 lb dried green split peas

5 c water

half of a medium (tennis ball-sized) onion

1 teaspoon salt

1 1/2 carrots, sliced/diced

1/2 parsnip

2 stalks of celery

1 tablespoon mustard

1 teaspoon marjoram

1/4 teaspoon black pepper

(optional 1 lb ham)

DIRECTIONS

1. Wash the dried split peas in cold water. Let the peas soak in cold water for a few hours or overnight in a large stock pot, using half of the recipe’s water.

2. Add the rest of the water and warm the peas and water on the stove. Skim the foam off the top of the warmed liquid.

3. Add salt and chopped onion and cook on medium heat for 1-1.5 hours. If you are adding uncooked pork (ham) to the soup, chop and add it now.

4. Wash and peel the root vegetables and chop them into small pieces. Add the root vegetables to the stock pot and continue cooking for about .5 hour. Add water as needed.

5. Season the soup with mustard, marjoram, and black pepper. If you are adding cooked ham to the soup, chop and add it now.

6. Check how it tastes!

7. Serve with mustard and a good piece of bread (perhaps, sourdough rye!)

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