Someone asked for my recipe for split pea soup, so here it is, right out of my old standby, Better Homes and Gardens cookbook.
SPLIT PEA SOUP
2 1/4 cups water
1 1/2 cups dry split peans, rinsed and drained
1 14-ounce can reduced-sodium chicken broth (I make my own, when I boil chicken)
one 1- to 1 1/2 pound meaty ham bone or pork hock
1/4 teaspoon dried marjoram, crushed
dash black pepper
1 bay leaf
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1. in a large saucepan combine water, split peas, broth, ham bone, marjoram, pepper and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally.
2. Remove ham bone. When cool enough to handle, cut meat off bone; coarsely chop meat. Discard bones.
3. Return meat to saucepan. Stir in carrot, celery, and onion. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes more, or until vegetables are tender. Discard bay leaf.
Crock pot directions: In 3 1/2 or 4 quart crockpot, combine split peas, pork bone, marjoram, pepper, bay leaf, carrot, celery and onion. Pour water and broth over all. Cover and cook on low-heat setting for 8 to 10 hours, or on high for 4 to 5 hours. Discard bay leaf. Remove ham bone; coarsely chop meat, stir meat into soup.
Nutrition facts: 303 calories, 3 g total fat (1 gram sat fat), 13 mga chol., 605 mg sodium, 47 grams carbo., 19 g fiber, 24 g protein. 79% vit A, 6% vit C, 5% calcium, 18% iron
exchanges: 3 starch, 2 very lean meat