Leftover Holiday Ham & Split Pea Soup - cooking recipe

Ingredients

1 (16 -20 ounce) package dried split peas, green, rinsed
8 cups water
2 medium potatoes, peeled, cubed
2 medium onions, peeled and chopped
2 large carrots, peeled and chopped
2 stalks celery, washed and chopped
2 cups cooked ham, trimmed of fat, diced
4 -5 teaspoons chicken bouillon powder or 4 chicken bouillon cubes
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper, to taste
1/4 - 1/2 teaspoon salt, to taste (optional)

Preparation

Chop veggies and meat, then combine everything in a large stockpot -- going VERY EASY on the salt as your ham and bouillon might be salty enough already (you will test and add more later if needed).
Stir, then bring to a boil over high heat.
Don't walk away from the pot.as soon as it comes to a boil,stir, then lower the heat to low and drop a lid on the pot, venting just a bit for a few minutes so you don't have a boilover.
As soon as the temperature drops enough to avoid a boilover (a few minutes), go ahead and let the lid sit fully on top of the pan.
Let cook on low, covered, for about 1 1/2 hours,stirring once or twice, until all veggies are tender.
Give the finished soup a taste test and adjust salt and other seasonings as needed.