6 ounces dried green split peas
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
1 garlic clove, minced
4 cups water
2 ounces slivered ham
1 teaspoon dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1. Sort and rinse peas. Place in 3 quart saucepan; cover with 2 inches water and bring to a boil. Remove from heat; cover. Let stand 1 hour; drain.
2. In same saucepan, heat oil; add onion, carrot and garlic. Saute until soft, about 5 minutes. Add peas and 4 cups water. Bring to a boil; reduce heat. Simmer, covered, 1 hour or until peas are tender, stirring once.
3. Add ham, marjoram, salt and pepper; heat to serving temperature. Soup thickens upon standing. When reheating, add additional water to thin.
Yields: 4 servings
