This fresh, green soup is an excellent use for the summer crop of garden peas and can also be made with frozen any time. Marjoram is easy to grow in the garden or in a pot. It’s a hardy herb ...

Based on a recipe from her mother-in-law, Kerstin Beuchel, this thick soup is studded ... fresh marjoram, finely choppedSalt and pepper, to taste1½cups dried split green peas, rinsed and ...

Split Pea Soup Ingredients ½ pound butter 2 ribs celery, medium dice 2 carrots, medium dice 1 large onion, medium dice Salt ...

Condensed split pea soup from a can is probably one of the ... or you can substitute a combination of marjoram, rosemary, thyme, and oregano.

pepper and marjoram. Cover, bring to boil and then simmer for one-and-a-half hours, stirring occasionally. 3. Remove bone from pot; cut off meat, dice, and return to soup. Discard bone.

In a soup pot over medium heat ... Cook, stirring often, for 5 minutes. Stir in the marjoram and a pinch of salt. 2. Add the split peas and stock. Bring to a boil, skim any foam from the surface.