Split Pea Soup

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.

Serves 4

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