Split Pea Soup

Double recipe - Feeds 8-10 (see below for regular recipe measurements)

2 cups split peas, rinsed and drained
4 1/2 cups chicken broth

4 cups water
1/2 t. pepper
1/2 t. marjoram
2 bay leaves
2 cloves garlic
1 cup onion,chopped
1 cup carrots, chopped
1 cup celery, chopped
1 meaty ham bone or ham hocks, plus extra meat if you have it

Stove Top:

In large saucepan combine water, broth, peas, bone, marjoram, bay leaves, garlic, and pepper.  Bring to boiling reduce heat, cover, and simmer for 1 hour.  Stir occasionally.  Remove bone and when cool enough remove meat and coarsely chop.  Return meat to pan.  Stir in veggies, return to boiling, reduce heat and simmer for 30 minute more or until veggies are tender.  Discard bay leaf. 

Pressure Cooker:
Cook onion and garlic until transparent.  Add carrots, peas, stock, water, salt, pepper, bay leaf and bone. Stir until boils.  Close lid and cook on first ring for 15 minutes.  Use natural pressure release.  Follow same instructions to remove bone and chop meat.

Crock Pot:
Cook on low for 10-12 hours or high for 5-6 hours.  Follow same instructions to remove bone and chop meat.

(Adapted from BH&G Cookbook pg. 473)

Regular recipe - Feeds 4-6
1 cup split peas, rinsed and drained
2 1/4 cups chicken broth 
2 cups water
1/4 t. marjoram

1/4 t. pepper
1 bay leaf
1 clove garlic
1/2 cup onion,chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 meaty ham bone or ham hocks