Classic Split Pea Soup

1. In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring the peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour.
2. Add ham bone to the peas, along with chopped onion, garlic powder, marjoram, thyme, and pepper. Bring the soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally.
3. Remove meat from the ham bone. If desired, put a little finely chopped ham aside for garnish. Dice the meat and return to pea soup with chopped celery and carrot.

1. Simmer the pea soup gently for 45 minutes, stirring occasionally.
2. Taste and add salt, as needed. Remove the bay leaf.
3. If desired, top servings with reserved finely chopped ham or crumbled cooked bacon.

*The steam from hot liquids can cause an explosion in a blender, so use caution when blending hot soup or other liquids.  Fill the blender about one-third full, and never more than half full. Loosen the cup in the center of the blender lid. Place a folded kitchen towel over the lid and hold it down firmly while processing.

Kitchen Notes

• Slow Cooker - Omit the soaking time, rinse the split peas, and reduce the liquid (water or broth) to 1 quart. Combine the ingredients (except salt and garnish) in the slow cooker. Cover and cook on low for 6 to 8 hours, or until the peas are tender. Or cook on high for about 4 to 5 hours. If cooking on high, it might be necessary to add more liquid.
• Remove the meat from the ham bone and chop; return the chopped meat to the soup. Taste and season with salt, as needed. Garnish servings with some reserved diced ham or cooked crumbled bacon.