Ingredients
Scale
1 cup dry split peas
4 cups chicken broth
1 to 1 1/2 pounds smokes oak hocks or 1 – 1 1/2 pound meaty ham bone
1/4 tsp dried marjoram, crushed
1 bay leaf
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
Instructions
Rinse peas. In a large saucepan combine peas, broth, meat, marjoram, bay leaf, and dash pep-per. Bring to boiling; reduce heat. Cover; simmer for 1 hour. Stir occasionally. Remove meat. When cool enough to handle, cut meat off bone and coarsely chop. Discard bone. Return meat to saucepan. Stir in carrot, celery, and onion. Return to boiling; reduce heat. Cover, simmer for 20 to 30 minutes or till vegetables are crisp-tender. Dis card bay leaf. Makes 4 main-dish servings.