Split Pea Soup


14 oz.  shelled peas, halves
13 cups water
3 medium size potatoes
3 carrots
8 oz smoked bacon
3 all spices
whole black pepper
2 bay leaves
2 tablespoons marjoram


Wash the shelled peas halves, then place the peas in a pot with 13 cups cold water and soak at room temperature for about 12 hours (You can skip this step but the peas will cook longer)

After soaking, simmer in the same water until tender (about 50 minutes). Meanwhile, wash, peel and dice into medium size the carrots and potatoes. Add carrots, potatoes, all spices, whole black pepper, bay leaves.and smoked bacon into the pot with cooking peas and cook for another 25-30 minutes until the potatoes are soft and all the peas are overcooked.  Skim off the foam while cooking. Stir frequently to keep the solids from burning on the bottom. At the end, add salt and crushed in hands a marjoram. Serve hot with cut into large pieces of cooked bacon and toasted bread.



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