1 lb           Peas, dried split

1 large      Onion, chopped

½ Med     Green Pepper, chopped

2                              Celery, chopped

3                              Carrots, chopped

¼ Cup      Parsley, chopped

2 Tbs        Lemon Juice

1 Tbs        Sugar

1 Cup       White Wine

1 lb           Ham Steak, diced

1 Tbs        White Pepper, ground

½ Tsp       Oregano, dried

½ Tsp       Marjoram, dried

½ Tsp       Savory, ground

3                   Bay Leaves

2 Cups      Water

2 Cans      Chicken Broth

1 Cup       Water



                        DIRECTIONS                                               PREPARATION TIME: 45 mins


                        Soak the Split Peas overnight in a large bowl containing 2 qt water, changing the water 2-3 times. Drain.

                        Combine all of the ingredients –EXCEPT one-half of the Ham - in a 6 qt pot and bring to a low boil for 5 min.          Reduce heat and simmer for 2-3 hrs uncovered. Remove Bay Leaves.

                        Puree the soup to a fine, creamy texture in a food processor. Stir in the remaining diced Ham, and reheat.


                        SERVING SUGGESTIONS                         SERVINGS: 6-8


                                 -Serve with a dollop of Light Sour Cream.     








                                                                                                JMM 3/05