Seriously Delectable Split Pea Soup

I know what you are thinking. I never wanted to eat Split Pea Soup either.
What’s next-Broccoli Soup? Come on.
But, Biceps requested Split Pea Soup. He’s crazy like that and I like to silence his crazy.

She may not photograph well, but this here soup is downright amazingly good. It’s also very simple to make, full of protein and yummy veggies.
Biceps said it’s one of the best soups that I’ve ever made. And now, this Split Pea Soup has now become a staple in our weekly routine. Biceps likes to remind me how not crazy he is for making this suggestion to me.

Here’s what you’ll need to make your very own Split Pea Soup (serves at least 8 as a main dish):
A large stockpot
6 Cups Water
4 Cups Split Peas
3 1/2 Cup Chicken Broth
2 Lbs meaty Pork Hocks or Ham Bone
1/2 tsp dried Marjoram
1/4 tsp Pepper
2 Bay Leaves
1 Cup Chopped Carrots
1 1/4 Cup Chopped Onions

 

Rinse and drain the 4 Cups of Split Peas. Pull out any yucky ones.

 

Combine the water, split peas, broth, pork hocks/ham bone, marjoram, pepper, bay leaves and 1/4 Cup of the chopped onion.
Bring to a boil and reduce your heat. Simmer for 1+hour with the lid on, stirring occasionally, until the meat easily comes off the bone when pried with a fork.

 

Remove the bones and let cool. Cut the meat from the bones and coarsely chop. Discard the bones.

 

(Sorry, forgot to take a picture of this step. Here’s an up close and personal finished product shot instead…)
Add the meat to the stockpot and stir in the chopped carrots and the remaining 1 Cup of onions. Return all the ingredients to boiling and reduce heat. Simmer covered for 20-30 minutes more or until the veggies are tender. Stir occasionally to prevent scorching.

Serve with tasty toast or toast that’s tasty on a cool fall night. You are going to love this, guaranteed! If not, I will come over to your house and personally eat the remaining soup. Seriously, I’ll do it. I have a lot of frequent flyer miles that need to be used up. Enjoy!