Recipe: Chunky Split Pea Soup (with ham, potato, carrot and tomato)

CHUNKY SPLIT PEA SOUP

1 tablespoon butter or margarine
1 large onion, coarsely chopped
2 garlic cloves, minced
1 (16 ounce) package dried green split peas, sorted and rinsed*
6 cups water
1/2 teaspoon dried marjoram leaves
1/2 teaspoon pepper
1 1/2 cups chopped cooked ham
3 carrots, chopped
2 medium potatoes, diced
2 stalks celery, coarsely chopped
1 medium tomato, chopped
1 1/2 teaspoons salt

Melt margarine in 5 quart Dutch oven or stockpot over medium heat. Add onion and garlic; cook 2 to 3 minutes or until onion is tender, stirring occasionally.

Add split peas, water, marjoram and pepper; mix well. Bring to a boil. Reduce heat; cover and simmer 20 to 30 minutes or until peas are very soft, stirring occasionally.

Add all remaining ingredients; mix well. Cover; simmer 25 to 30 minutes or until vegetables are tender, stirring frequently.

*Before using dried peas or beans, sort through them and remove any pebbles or stems. Rinse them well to remove dust and loose skins.

Makes 8 servings
Source: Recipe booklet: Home-cooked Soups and Stews, Pillsbury Classic Cookbooks, February 2001