Soups & Stews
Dennis' Split Pea Soup

3 cups green and/or yellow split peas 1-1/2 pounds ham hocks or shanks 8 cups chicken stock 2 cups water 3 medium onions, diced

1-1/2 cups diced celery 2-1/2 cups diced carrots 1 tablespoon dried marjoram 2 bay leaves Salt and freshly ground black pepper to taste

Rinse peas.

In a large soup pot, combine peas, ham, broth and water. Bring to a boil. Reduce heat to medium, cover and cook for 1 hour, stirring occasionally, until mixture begins to thicken.

Remove ham, set aside to cool. When cooled, remove meat from bones and return meat to soup pot.

Add vegetables and seasonings, bring to a boil, then reduce heat, cover and simmer, stirring occasionally, for 20 minutes or until vegetables are tender.

Notes

Vegetables can be diced in a food processor (process each vegetable separately).

Makes 12 servings.
Per serving: 270.3 calories; 5.2g fat (15.8% calories from fat); 25.3g protein; 37.4g carbohydrate; 25mg cholesterol; 379mg sodium.