Split Pea Soup

From: Colorado Cache – Junior League of Denver, page 45

1 pound split peas

2 cups water

1 47-ounce can regular-strength chicken broth

3 slices thick bacon, chopped

½ teaspoon dry mustard

1 cup diced celery

¼ teaspoon coarsely ground pepper

1 teaspoon salt

1/8 teaspoon oregano

1 cup diced ham

Combine all ingredients except oregano and ham and simmer covered for 3 to 4 hours. Skim off grease. Add oregano and ham and simmer 1 hour. Serve hot. Serves 6-8.

Nancy’s Notes: This has become my standard recipe for split pea soup. When Steven was in junior high and friends with Bobby Kowalsky he had this soup at their house. He was mightily impressed, and still loves split pea soup. I sometimes add chopped carrots. Do not add salt until you see how salty the ham makes the soup.