2 cups chicken broth
2 cups water
1 cup dry split peas, rinsed and drained
1 to 1 1/2 lbs meaty smoked pork hocks or one 1 to 1 1/2 pound meaty ham bone
1/4 teaspoon dried marjoram, crushed
1 bay leaf
1/2 cup chopped carrot (1 medium)
1/2 cup chopped celery (1 stalk)
1/2 cup chopped onion (1 medium)
In a large saucepan combine broth, split peas, pork hocks or ham bone, marjoram, bay leaf, 2 cups water, and dash of pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Remove meat. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones. Return meat to saucepan. Stir in carrot, celery, and onion. Return to boiling; reduce heat. Cover and simmer for 20 to 30 minutes more or till vegetables are tender. Discard bay leaf. Makes about 5 1/2 cups (4 main dish servings).
In a 3 1/2 to 4 quart crock pot combine split peas, pork hocks, marjoram, bay leaf, carrot, celery, onion, and dash of pepper. Pour chicken broth and 2 cups water over all. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-6 hours. Discard bay leaf. Remove meat; coarsely chop. Return meat to crock pot. Cover and cook on high-heat setting 5 to 10 more minutes or till heated through.
I used my food chopper to chop the carrot, celery, and onion. Very handy tool to have in the kitchen.
This recipe came from MY TRUSTY BETTER HOMES AND GARDENS COOKBOOK.
I love this cookbook. It was given to me for Christmas when I was a teenager. It's my go to recipe book for most "general" dishes.
I didn't really like Split Pea Soup til I was older. Now I love it, and Jim does too! I love to make it for him but don't do it often enough.