Lentil Soup
I really love split pea soup. This past weekend was pretty cool. It seems like its almost winter’s last gasp. So I needed some soup; split pea soup to be exact. I went to the pantry just sure that I had some dried split peas that I could make warm my soul; nope, none. I moved some things around and low and behold I saw plan B. Plan B is very popular in this household. I am always sure I have all the ingredients to make something and then find out I am one thing short or it’s not the right size. Such is life. This is where that old adage applies about lemons and lemonade. You know the one.

So I substituted my brown lentils for the split peas and made Lentil Soup/Vegetable Soup. This recipe comes from my old stand-by for old fashioned food, Farm Journal’s Country Cookbook, circa 1959. I just love this book. It’s my kind of food; old fashioned, rib sticking, country folk food. I am not a fancy eater so this fits me to a T. If I want to eat high brow, I go out to eat. Every once-in-awhile I will cook more high brown food, but it’s for special occasions.

While this dish lacks in upscale presentation, it hits the spot on an over cast Saturday afternoon after pulling weeds in the garden for a few hours.

Split Pea (Lentil) Vegetable Soup
You can float a frankfurter or Polish sausage slices in piping hot soup.
1 lb. dried split peas (2 cups)
3 qts. Water (use chicken stock for more flavor)
1 meaty ham bone or 1 ½ lbs. ham hock
2 tsp salt
½ tsp pepper
¼ tsp marjoram leaves
1 ½ cup chopped onions
¾ cup chopped carrots
¾ cup chopped celery

Combine peas and water in large kettle. Bring to a boil; simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour.
Add ham bone, salt, pepper, marjoram and onions. Cover and simmer for 1 ½ hours.
Add carrots and celery. Continue simmering until tender, 30-40 minutes. Add more salt if necessary. Serve piping hot. Makes about 3 ½ quarts.