Green Split Pea Soup

• 2 c. green split peas, washed and picked through
• 2 qt. water
• 1 ham bone with some meat on it
• 1/2 c. chopped onion
• 1 c. chopped celery with leaves
• 2 carrots, chopped
• 1 c. milk
• 2 c. beef broth or bouillon
• 1 garlic clove, minced
• 6 kosher-style garlic frankfurters, sliced
• salt and pepper to taste
• 1 small bay leaf (optional)
• 1/4 tsp. marjoram (optional)
• 1/2 tsp. thyme leaves (optional)

1. In a large Dutch oven (heavy large saucepan), add peas to the water along with ham bone, pepper and salt. Bring to a boil; reduce heat and simmer for 1 hour. Add vegetables and garlic and simmer for another hour. Remove ham bone and chop meat fine. Discard bone and return meat to soup. Add milk, broth and sliced franks and simmer 30 minutes more. Add salt if necessary. Serves 6 to 8 people.

green split peas, water, ham bone, onion, celery, carrots, milk, beef broth, garlic, garlic, salt, bay leaf, marjoram, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81039 (may not work)