Love Split Pea Soup

IngredientsPost image for Split Pea Soup with Ham

    Split pea soup is one of my favorite soups. I can still remember the first time I had split pea soup. I grew up on 29th street in the city, Manhattan, and my parents had a friend who lived on the corner of 28th street second avenue, over a bar, his name was Caruso. No not the opera singer, just a Maltese immigrant who came to America to live the dream, just like my parents. Anyway, Caruso would invite my parents and a group of their friends up to this little tiny apartment, to have split pea soup and drinks. Yes, simple as that. Caruso’s pea soup was the best. Actually, I think I never had split pea soup as good as his, to this day, but every time I have a bowl of homemade split pea I travel back to this tiny crowded NYC apartment.
    Peas, celery,onion and potatoes that is all you would need.  It is best if you have a left over ham bone, but honestly I use a ham steak, chopped in cubes, to substitue for the ham bone.  I don’t soak the peas, just rinse.  I cheat a little.


  • 2 1/4 cups dried split peas
  • 2 quarts cold water
  • 1 1/2 pounds ham bone
  • 2 onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch dried marjoram
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1 potato, diced


  1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
  2. Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
  3. Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.



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