Categories: Soup

Ingredients

• 1 1/4 cups dry green split peas
• 1 small meaty ham bone or 2 smoked pork hocks
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped celery
• 1 cup coarsely chopped carrot
• 1 tablespoon curry powder
• 1 tablespoon snipped fresh marjoram or thyme or 1 teaspoon dried marjoram or thyme, crushed
• 1 bay leaf
• 5 cups chicken broth
• 1 cup half-and-half or light cream
• Salt
• Pepper
• Return meat to crockery cooker. Stir in half-and-half or light cream and, if using, the fresh marjoram or thyme. Season to taste with salt and pepper.

Directions

1. Directions

2. Rinse split peas; drain. Place drained peas in a 3 1/2-, 4-, or 5-quart crockery cooker. Add the ham bone or pork hocks, onion, celery, carrot, curry powder, dried marjoram or thyme (if using), and bay leaf. Pour chicken broth over all.

3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. Remove ham bone or pork hocks. When cool enough to handle, cut meat off bones; finely chop meat. Discard the bones and bay leaf.

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