Ingredients

• 2 1/4 cups (one standard bag) dried split peas
• 3 quarts cold water
• 1 1/2 pounds ham bone or chopped remains of honey roasted ham
• 2 onions, finely chopped
• 8-10 cloves garlic (one bunch) finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tblspoon Caldo De Pollo OR Veggie/Ham soup base
• 3 tblspoon brown sugar
• 1 lemon’s juice
• 1 pinch dried marjoram
• 3-4 stalks celery, chopped
• 3-4 carrots, chopped
• 2 medium peeled potatoes, diced
• 1 teaspoon dried basil
• 1 teaspoon Herbs de Provence
• 1 teaspoon Oregano
• Optional: Grated Sharp Cheddar & Crackers

Directions

• In a large stock pot, cover peas with 2 quarts cold water and soak 24 hours
  • NOTE: If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Add ham bone (or chopped ham), onion, garlic, salt, pepper, lemon juice, brown sugar, Caldo de pollo or Soup base and marjoram
• Cover, bring to boil and then simmer for 45 min to 1 hour, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup.
  • NOTE Taste Soup -If soup needs more flavor/salt add another tablespoon of Caldo de pollo or Soup Base
• Add celery, carrots and potatoes, basil, herbs de Provence, oregano
• Cook slowly, uncovered for 45 minutes, or until vegetables are tender.
• Potatoes should be falling apart if stirred through water.
• Whisk lightly until potatoes disintegrate into  broth

Optional: Serve with shredded cheese on top and crackers