Split Pea Soup

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)

Stovetop Version

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).

Crockpot Version

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.