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Fast Forward & Split Pea Soup

October 16, 2012

Is it me or has this year flown by? It’s the middle of October & I don’t know where the summer went!

Music Ministry

Having assumed the responsibilities of President of the Choir, this month has been a tad busy & I’m just now catching up on my regular day to day jobs. Our new director is arriving very soon & that is keeping everyone on the edge of their seats. Lots to do still in preparation for the annual Christmas concert.


Leaves have changed color & lots have already fallen. The dwarf citrus trees have been moved into the garage, the pump is out of DH’s fish pond & acorns & leaves must be swept off the deck every time the grill is used. Autumn is in full swing.

Green Split Pea Soup

There’s nothing like a pot of soup on a chilly autumn afternoon.


  • 1 pound dry Green Split Peas
  • 2 quart Water
  • 1 meaty Ham Bone
  • 1 cup chopped Onion
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon dried Marjoram
  • 1/4 teaspoon dried Thyme
  • Dash Pepper
  • 1 cup chopped Celery
  • 1 cup chopped Carrots
  • 1/2 teaspoon Sea Salt or to taste


  1. In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water.
  2. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour.
  3. Add ham bone, chopped onion, garlic powder, marjoram, thyme & pepper.
  4. Bring split pea soup to a boil; cover, reduce heat & simmer for 2 hours, stirring occasionally.
  5. Remove meat from bone; dice & return to pea soup with chopped celery & carrot.
  6. Simmer split pea soup slowly for 45 minutes, stirring occasionally.
  7. Taste split pea soup & add salt.

Serves 8.


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