Ingredients
2 pounds dry green split peas
4 quarts hot water
1 meaty ham bone
1 Bay leaf
2 cups chopped onion
1 teaspoon garlic powder
1 teaspoon Old Bay Seasoning
1 teaspoon Kosher Salt
1 teaspoon ground Black Pepper
4 cubes chicken bouillion
2 cups chopped celery
2 cups chopped carrot
Preparation
In a large pot or Dutch oven cover dried peas with 4 quarts of hot water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, salt, pepper, Bay Leaf, Old Bay Seasoning and Chicken Bouillon. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt, if needed.
