Recipe: Supper Pea Soup (using split peas and a ham bone) (1966)

SUPPER PEA SOUP

1 ham bone (from baked ham)
8 cups water
1 (1 pound) package dried split green peas
1 cup grated pared raw carrot
1 large onion, chopped (1 cup)
2 teaspoons salt
2 teaspoons marjoram
1/4 teaspoon ground black pepper
1 cup chopped celery

Combine ham bone with water, split peas, carrot, onion, and seasonings in a kettle; cover. Simmer 2 1/2 hours.

Remove ham bone; strip off any bits of meat; add to soup with celery. Simmer 15 minutes longer, or until celery is crisply tender.

Ladle into soup bowls. Serve with buttered crusty rolls.

Makes 6 servings
From: Recipelink.com
Source: Family Circle magazine recipe card, April 1966